Subj : 11/5 Nat'l Stout Day - 5
To   : All
From : Dave Drum
Date : Mon Nov 04 2024 18:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Marrow's Ginger Stout Cake
 Categories: Cakes, Desserts, Beer, Herbs
      Yield: 12 servings
 
      2 tb Unsalted butter; room temp
    125 g  Raw (Demerara) sugar (1/2
           - cup)
      1 c  Stout
      1 c  Molasses
    1/2 ts Baking soda
    240 g  All-purpose flour (2 c)
      1 tb Ground ginger
      1 ts Cinnamon
    1/4 ts Ground cloves
    1/4 ts Fresh grated nutmeg
    1/4 ts Fresh ground black pepper
    1/4 ts Allspice
    1/4 ts Fine sea salt
      3 tb Grated fresh ginger
      3 lg Eggs; room temp
      1 ts Vanilla extract
    210 g  Dark brown sugar; lightly
           - packed (1 c)
    200 g  Granulated sugar (1 c)
    3/4 c  Safflower oil
 
  Set oven @ 350oF/175oC.
  
  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.
  
  By: Melissa Clark
  
  Yield 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Simmering meats until tender is as old as human history itself.
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