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Guinness Stout Ginger Cake | |
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I'M NOT MARTHA - Tuesday, September 4, 2007
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Hi! I'm Lizzy!! and I'm not Martha!!!
There was a odd early crispness to the air this weekend.
Yipes! Summer is winding down and there is nothing to be
done about it but to go along with it cheerfully.
I spent last night putting away all my summer whites. I'm
afraid that I can't shake my training. No white after
Labor Day. My pile for the dry cleaner is ready to go. The
things that need washing...I hit them with a good OxiClean
bath to make sure no perspiration has a chance to yellow
over the winter. I don't press them until I take them out.
Cotton and linen are a wreck when they come out of the
storage containers anyway so why bother?!? Now I am ready
to stage in my fall things...the preamble to winter woolens.
There I am shuffling between closets and drawers. The kids
were finishing their school wardrobe readiness. School!
Oh, my goodness! I decided I wanted to make a very special
after-school snack the first day. I went back to one of my
very favorites from my childhood. Warm gingerbread...oh,
how I love it. And I have two great tastes to top it off
with, too.
This recipe goes together in about 15-20 minutes from start
to finish. Then an hour in the oven. It freezes great,
too. Make sure you use Guiness and not another dark beer.
It makes a big difference!
P.S. If you're interested we now have a forum. You can post
comments on this and recent issues at... Not Martha forum
* GUINNESS STOUT GINGER CAKE
1 cup Guinness stout
1 cup molasses--not blackstrap!!!
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot
1. Preheat oven to 350 F. Butter a 9- X 5-inch loaf pan,
line the bottom and sides with parchment, and grease the
parchment. Alternatively, butter and flour a 6-cup Bundt
pan.
2. In a large saucepan over high heat, combine the stout
and molasses and bring to a boil. Turn off the heat and
add the baking soda. Allow to sit until the foam dissipates.
3. Meanwhile, in a bowl, whisk together the eggs and both
sugars. Whisk in the oil.
4. In a separate bowl, whisk together the flour, ground
ginger, baking powder, cinnamon, cloves, nutmeg, and
cardamom.
5. Combine the stout mixture with the egg mixture, then
whisk this liquid into the flour mixture, half at a time.
Add the fresh ginger and stir to combine.
6. Pour the batter into the loaf pan and bake for 1 hour,
or until the top springs back when gently pressed. Do not
open the oven until the gingerbread is almost done, or the
center may fall slightly. Transfer to a wire rack to cool.
The Last Course: The Desserts of Gramercy Tavern
October 2001
Claudia Fleming
Random House
Now for that perfect finishing touch of a topping. I have
two recommendations....
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If your gingerbread is warm, a scoop of dulce de leche ice
cream. This is so fabulous I can't begin to tell you!
And if your gingerbread is room temperature...try a puddle
of lemon curd next to the slice. Lemon curd is similar to
the filling of lemon meringue pie. It comes in a jar,
usually found with the jams and jellies. This is terrific.
Surprising and super.
Now you know you can never go wrong with whipped cream.
This is a reminder. A little brandy or rum in it is out-
standing.
So welcome back to school and welcome to my childhood memory
of the best in after-school treats...it's pretty fabulous
any time, too!
Lizzy
Questions...Comments...? email Lizzy
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Help yourself to some great self-help videos on: EVTV1.com
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