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Jan. 18th, 2011 08:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bobcatmoranI am totally amused by the fact that the "imported" Guinness I'm drinking is, in fact, imported from New Brunswick, Canada. As for why I've got a 6-pack of Guinness lying around, I used it to test out a gingerbread cake recipe from the latest "Cook's Illustrated." It's quite yummy, with a rather dense texture and a nice gingery punch.
Ingredients
3/4 cup Guinness or other stout
1/2 tsp baking soda
2/3 cup mild molasses
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 cups unbleached all-purpose flour, plus extra for dusting pan
2 Tbsp ground ginger (can be cut in half if you want less spicy cake)
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
2 large eggs
1/3 cup vegetable oil
1 Tbsp finely grated fresh ginger
Directions
1. Adjust oven rack to middle position and heat oven to 350°. Grease and flour 8-inch square baking pan.
2. Bring stout to boil in medium saucepan over medium heat, stirring occasionally. Remove from heat and stir in baking soda (mixture will foam vigorously). When foaming subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set aside. Whisk flour, ground ginger, baking powder, salt, cinnamon, and pepper together in large bowl; set aside.
3. Transfer stout mixture to a separate large bowl. Whisk in eggs, oil, and grated ginger until combined. Mix wet mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition.
4. Transfer batter to prepared pan and gently tap pan against counter 3 or 4 times to dislodge and large air bubbles. Bake until top of cake is just firm to touch and toothpick inserted into center comes out clean, 35 to 45 minutes. Cool cake in pan on wire rack, about 1 1/2 hours. Cut into squares and serve warm or at room temperature. Top with lightly sweetened whipped cream, or it's also delicious plain.
Ingredients
3/4 cup Guinness or other stout
1/2 tsp baking soda
2/3 cup mild molasses
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 cups unbleached all-purpose flour, plus extra for dusting pan
2 Tbsp ground ginger (can be cut in half if you want less spicy cake)
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
2 large eggs
1/3 cup vegetable oil
1 Tbsp finely grated fresh ginger
Directions
1. Adjust oven rack to middle position and heat oven to 350°. Grease and flour 8-inch square baking pan.
2. Bring stout to boil in medium saucepan over medium heat, stirring occasionally. Remove from heat and stir in baking soda (mixture will foam vigorously). When foaming subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set aside. Whisk flour, ground ginger, baking powder, salt, cinnamon, and pepper together in large bowl; set aside.
3. Transfer stout mixture to a separate large bowl. Whisk in eggs, oil, and grated ginger until combined. Mix wet mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition.
4. Transfer batter to prepared pan and gently tap pan against counter 3 or 4 times to dislodge and large air bubbles. Bake until top of cake is just firm to touch and toothpick inserted into center comes out clean, 35 to 45 minutes. Cool cake in pan on wire rack, about 1 1/2 hours. Cut into squares and serve warm or at room temperature. Top with lightly sweetened whipped cream, or it's also delicious plain.
