Stout Gingerbread Cake

I ran across this recipe in Sunset and made it for the aforementioned gathering. I made three changes, substituting 1/2 cup coconut oil for one of the three (!!) sticks of butter, switching in Bison Brewing's Organic Chocolate Stout for the Guinness, and using a 13x9 pan instead of the two 8x8s. It came out moist and dark and tasted reasonably interesting, though it's much better the day after it's made. Right after it comes out of the oven, before the flavors have mellowed together, it has a weird sort of bitter taste.

It's not difficult to make, despite the lengthy ingredient list. It requires three vessels: a pot for the molasses, beer and baking soda; a bowl for the flour, salt and spices; and a bowl for the sugar, butter, eggs, ginger, and lemon peel. Mix separately and then combine, very easy, and since the fat is melted it doesn't require the use of a mixer.