Dark Beer and Fresh Ginger Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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From La Cuisine des saisons de Clodine Ingredients:
1 cup dark beer (guinness) |
1 cup molasses |
2 teaspoons baking soda |
3 eggs |
1 cup sugar |
1 cup vegetable oil |
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cardamom |
1/2 teaspoon black pepper |
2 tablespoons fresh ginger, finely grated |
Directions:
1. Preheat oven to 350°F.
2. Grease a Bundt pan or tube pan; dust with flour.
3. In a large saucepan, bring to boil the beer and molasses. Remove from the heat and add baking soda. Let rest.
4. In a large bowl, beat the eggs with sugar. Add oil and beat well. Set aside.
5. In another bowl, mix flour, baking powder, cinnamon, cloves, nutmeg, cardamom and pepper.
6. Incorporate the mixture of molasses to the egg mixture, stirring well. Then add gradually the mixture of flour and the ginger.
7. Put the dough in the pan and bake in the oven for 1 hour or until a tooth-pick inserted in the middle comes out clean. Let cool 15 minutes, then remove the cake from the pan. You can serve the cake with whipped cream or another frosting you like.
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