Tuesday, December 29, 2009
Guinness Stout Ginger Cake Recipe
My friend Sarah knows what she is talking about. “I know what you should blog about,” she said enthusiastically, offering me a slice of her homemade ginger-Guinness cake. Proud she was right to be; the spiced and not-too-sweet richness of this moist cake urged me to ask her for the recipe and make it for my sister and parents over the holiday break. A wonderful cake at this time of year, it triples as a sweet breakfast, a dessert, and an afternoon snack, and is so extraordinary it caused me to involuntarily dance around the house while singing these ridiculous made-up songs. Thanks, Sarah...
Sung to the tune of O, Tannenbaum:
O ginger cake, o ginger cake, you look like chocolate but you aren’t.
Not too sweet, and awfully moist, the epitome of holiday cake,
O ginger cake, o ginger cake, I’ll like you so much always.
O ginger cake, o ginger cake, I know you’ll never come out blue.
Easy to make, and not a pain, you barely stuck in the bundt pan,
O ginger cake, o ginger cake, please don’t be sad when we eat all of you.
O ginger cake, o ginger cake, you are so spiced and lovely.
Yes, I know, this song is dumb, but you are not, and there’s the rub,
O ginger cake, o ginger cake, friends we’ll be forever.
And, to the tune of Dreydl, Dreydl:
I have a tasty beer cake;
I think it’s really neat.
And when it’s baked and ready,
A beer cake I will eat.
Beer cake, beer cake, beer cake,
You’ll never let me down.
In twenty minutes or less,
I’ll be whirling round and round.
Finally, a beginning to the tune of Jingle Bell Rock:
Ginger cake, ginger cake, ginger cake freak. Ginger cake week, and ginger cake cheeks.
Dancing, and chanting, and singing out loud, I’m so lucky that no one’s around.
See what this cake has made me become? A multicultural dancing and singing fool, prancing around the house, waxing ridiculous about its merits. Make it for yourselves and your families for New Year and I’ll look forward to reading (and humming) the resulting songs. Come on, don’t be shy...
Guinness Stout Ginger Cake Recipe
by Claudia Fleming, from The Last Course: The Desserts of Gramercy Tavern
1 cup Guinness stout
1 cup molasses
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 ginger root
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.
Similar recipes from A Hungry Bear Won't Dance: John Cage Cookies Recipe, Raspberry and Blueberry Whole Wheat Muffins Recipe, Maple-Pecan Cookies Recipe