28 November 2005

ginger cake

1 c stout (Sam Smith Imperial Stout is excellent for this)
1/3 c molasses
2/2 c golden syrup (if you can't find golden syrup, use molasses instead)
1/2 T baking soda
1/2 T baking powder
1/2 c dark brown sugar
1/2 c sugar
1 c butter, softened
3 eggs
2 3/4 c all-purpose flour
2 T ginger
1 T cinnamon
1/2 t cloves
1/2 t nutmeg
1/2-3/4 c stem ginger (soft ginger in syrup, crystallized ginger would do in a pinch)

Preheat oven to 350ยบ F. Grease two loaf pans, line the bottom with parchment, and grease the parchment. Alternately, butter and flour a Bundt pan.

In a good sized saucepan over high heat, combine stout, molasses, and golden syrup. Bring to a boil. Turn off the heat, carefully add baking soda and baking powder (mixture will foam up violently). Allow to sit until foam dissipates and mixture cools enough to touch.

Cream together butter and sugar until pale. Add eggs one at a time, beat til fully incorporated. In a separate large bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg. Combine the stout mixture with the egg mixture, then add to flour mixture in batches until combined, mixing at medium speed. Batter will be thin.

Chop stem ginger or soft ginger into small bits and stir into batter. Pour into prepared pans and bake for about an hour, until tester comes out almost clean, or until the top springs back when gently pressed. Do not open the oven to test until at least 45 minutes have elapsed, or the center may fall slightly.

Let cool on racks for at least an hour, then turn out and continue to cool as needed. Keeps well for several days wrapped in foil. Would be good with a glaze or icing, but is also excellent all by itself.

This recipe was created by combining bits of four or five other gingerbread/cake recipes that we thought were interesting. As far as I know, the proportions are unique to us, and success may or may not depend largely on using the same brand of ingredients.

No comments: