With fall in full force, I am veering away from tart fruits and crisp salads and turning toward dark and spicy dishes/treats that fill you up. The hearty kinds, mainly chili, stews and roasts. While my sweets are punctuated with high notes of cinnamon and cloves (prob my favorite flavors ever!). Always on the hunt for something new to make, I happened upon this recipe for a ginger-stout cake. Molasses, ginger and beer, what could be a better combination? Not to mention I am a sucker for moist cakes and my dad just so happened to buy me my very first bunt pan while he was in the states. I just had to break it in!
This is one of the most moist and spicy cakes I have made to date. It says to just dust with icing sugar but I used a lemon glaze on mine, I also added some extra spices but they seemed to work great. Really easy and no fail! I sent it along to my sisters work with her (so it wasn’t in the house!) and it was a big success there. Enjoy!
Spicy Gingerbread Stout Cake
1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1- 1.5 tsp cayenne pepper
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting
Preheat oven to 350°F. Butter bunt pan and dust with flour, knocking out excess.
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature (I stick mine in the fridge to cool faster!)
Whisk together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Mix in oil, then molasses mixture to eggs/sugar. Add to flour mixture and whisk until just combined.
Pour batter into bunt pan and give a few taps on counter to prevent air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs , about 45 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Mix 1/4 cup lemon juice, 1.5 cups icing sugar, 1 tsp of vanilla and a good sprinkle of cinnamon. Pour over cool cake still on wire rack and allow glaze to set.
|Check out that bourbon colored bunt cake!|
|I used a catalog to prevent spillage on my table!|