Guinness stout adds depth and richness to a classic gingerbread Bundt cake, and helps it stay moist. And since this recipe calls for canola oil, mixing the batter is ridiculously quick and easy. A final drizzle of salted caramel sauce gives the cake an extra hit of sweetness, and gives you a dessert you can bring to the table looking great, that you didn’t have to spend time frosting. If you’d prefer to bake without beer, substitute the same amount of brewed espresso or very strong coffee for the Guinness. (And check out all the other things to do with a Bundt pan besides making cake.)
Game plan: The sauce for drizzling can be made up to 3 days ahead. Cool it to room temperature and refrigerate it in a covered container. Reheat in a saucepan over low heat until smooth and pourable.