THE MARROW'S GINGER STOUT CAKE
This is a rich, fragrant ginger cake with a crunchy raw-sugar coating and moist crumb. The combination of grated fresh ginger root and powdered ginger, along with black pepper and cloves, gives it a particularly intense spice flavor. Make sure to use a good stout here. Since you'll only use part of a bottle, choose one you'd be happy to finish off while the cake is in the oven. As with most gingerbread, this is a good keeping cake, and can be made a day or two ahead. Store it wrapped in foil at room temperature. Then serve it with cream whipped with a little crème fraiche or sour cream for tartness, which will offset all that crunchy sugar coating the cake.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. 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.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 14 grams, Carbohydrate 82 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 136 milligrams, Sugar 64 grams, TransFat 0 grams
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Antonio Romero
[email protected]This cake is simply delicious. It's moist, flavorful, and the perfect dessert for any occasion.
Preet Preet
[email protected]I'm not a big fan of ginger, but this cake was still very good. The stout flavor really balanced out the ginger.
Umeema Khan
[email protected]This cake is a bit too dense for my taste, but it's still very good.
Bismillah Khan
[email protected]I love the combination of ginger and stout in this cake. It's a really unique and delicious flavor.
Grg Nischal
[email protected]This cake is a great way to use up leftover stout. It's also a delicious and unique dessert.
Murtaza Bhatti
[email protected]I've made this cake several times, and it's always a hit. It's the perfect dessert for any occasion.
Dawnbreaker 554
[email protected]This cake is incredibly easy to make, and it's always a crowd-pleaser.
Abdo Hwal
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as moist as I expected. It was still good, but not as good as it could have been.
Mohamoud
[email protected]This cake is a bit too sweet for my taste, but it's still very good.
Bilal salamat
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so delicious that I ate two pieces in one sitting!
Andrew Fogg
[email protected]This is one of the best cakes I've ever had. It's so moist and flavorful, and the ginger stout gives it a really unique flavor.
Concerned Citizen
[email protected]I'm not a big fan of stout, but this cake was surprisingly good. The ginger really balanced out the flavor of the stout, and the cake was incredibly moist.
Ghullam Rasool
[email protected]This cake was a huge hit at my holiday party! It's incredibly moist and flavorful, and the ginger stout adds a unique and delicious twist.