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 temperature
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 temperature
1 ts Vanilla extract
210 g Dark brown sugar (1 c);
- lightly packed
200 g Granulated sugar (1 c)
3/4 c Safflower oil
Set oven @ 350°F/175°C.
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.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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