Pumpkin Stout Lentil Gingerbread

Directions

1. PREHEAT oven to 350°F and grease two 9-inch round cake pans or one Bundt pan.
2. COMBINE the stout and molasses in a medium saucepan over medium heat. Bring to a boil, then remove from heat and stir in the baking soda. Set aside until the foam subsides and the mixture cools slightly.
3. PULSE the eggs, sugars, oil, pumpkin puree, and lentils in the bowl of a food processor until smooth.
4. WHISK together the flour, baking powder, cinnamon, ground ginger, allspice, and salt in a large bowl. Add the pumpkin mixture and the stout mixture and stir until smooth.
5. POUR the batter into the prepared pan(s) and bake for 35 minutes for layer cake or an hour for a Bundt cake, until the top is springy to the touch. Cool for a few minutes, then invert onto a wire rack while still warm.
6. FOR the frosting, beat the butter and cream cheese in a large bowl with an electric mixer until creamy. Gradually add the icing sugar, milk, and vanilla, beating until smooth. Add a little more sugar or milk if necessary to achieve a spreadable frosting. Wait until the cake is completely cool before applying frosting.