Subj : 11/5 Nat'l Stout Day - 5
To   : All
From : Dave Drum
Date : Mon Nov 04 2024 06:40 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: The Marrow's Ginger Stout Cake
Categories: Cakes, Desserts, Beer, Herbs
     Yield: 12 servings

     2 tb Unsalted butter; room temp
   125 g  Raw (Demerara) sugar (1/2
          - cup)
     1 c  Stout
     1 c  Molasses
   1/2 ts Baking soda
   240 g  All-purpose flour (2 c)
     1 tb Ground ginger
     1 ts Cinnamon
   1/4 ts Ground cloves
   1/4 ts Fresh grated nutmeg
   1/4 ts Fresh ground black pepper
   1/4 ts Allspice
   1/4 ts Fine sea salt
     3 tb Grated fresh ginger
     3 lg Eggs; room temp
     1 ts Vanilla extract
   210 g  Dark brown sugar; lightly
          - packed (1 c)
   200 g  Granulated sugar (1 c)
   3/4 c  Safflower oil

 Set oven @ 350oF/175oC.

 Grease a Bundt pan well with the softened butter. Coat
 the entire pan with raw sugar so that it sticks to the
 butter. Turn the pan over to dump out any excess sugar.

 Add the stout and molasses to a medium saucepan and
 bring to a simmer. Remove from the heat. Carefully whisk
 in the baking soda and let cool to room temperature. Be
 careful as the stout mixture will bubble up.

 Sift together the flour, ground spices, pepper and salt.
 Set aside.

 In the bowl of an electric mixer fitted with the whisk
 attachment, mix the fresh ginger, eggs, vanilla extract,
 dark brown sugar, and granulated sugar on medium speed
 for five minutes.

 Turn the mixer down to low speed and add the oil. Mix
 for another 5 minutes. Slowly add the stout mixture and
 mix for another 5 minutes.

 Carefully add the dry ingredients in two parts, mixing
 well in between each addition.

 Pour the batter into the prepared pan. Bake for 55 to 65
 minutes, or until a cake tester comes out clean. Let the
 cake cool for 15 minutes and then flip upside down to
 release while still warm. Let cool completely.

 By: Melissa Clark

 Yield 12 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Simmering meats until tender is as old as human history itself.
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