With the hustle and bustle of the holidays nothing but a memory now, life as we know it has resumed a bit of normalcy around here. Of course, the definition of normal in this house is wide open to interpretation.
I can hear my father snickering from here.…
I’ve hit almost all of my goals for this week, with the exception of the gnocchi I haven’t finished yet. It’s a project much like the pierogi – time consuming, but well worth every bit of effort. Now that my flow chart (a topic for another time) is complete, my plans are laid out, and everything is where is should be, I think this is a perfect time to get started. After all, the weather is lousy (drizzling and cold), the fireplace is on, and the dogs are quiet.
Time for a slice of this cake and a steamy mug of coffee for fortification..
Ginger Stout Cake – adapted from NY Times
This cake is really, really good. The flavor improves as it sits and the hit of fresh ginger makes it pop. It’s not a holiday-ish cake, but definitely one for cooler weather.
- 2 tbs. unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 cup stout (I used Guinness)
- 1 cup molasses
- ½ tsp baking soda
- 2 cups all-purpose flour
- 1 tbs. ground ginger
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- ¼ tsp freshly ground black pepper
- ¼ tsp allspice
- 3 tbs grated fresh ginger
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup dark brown sugar, lightly packed
- 1 cup granulated sugar
- ¾ cup vegetable oil
Heat oven to 350 degrees. Grease a Bundt pan well with the softened butter. Coat the entire pan with 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 and ground spices. 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.