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Publication: I'm Not Martha
Guinness Stout Ginger Cake

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         I'M NOT MARTHA - Tuesday, September 4, 2007
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Help yourself to some great self-help videos on: EVTV1.com
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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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END OF I'M NOT MARTHA - www.gophercentral.com
Copyright 2007 by NextEra Media. All rights reserved. 

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