Recipes

Gingerbread Stout Cake With Bittersweet Marmalade Glaze

Hill Country

New York
N.Y.
Rate this recipe: 
Average: 1 (1 vote)
Menu Price: 
N/A
Food Cost: 
N/A
Yield: 
12 servings
Ingredients: 
21/2
c
Flour
2 tbs, plus 1 tbs
Baking Soda
2 tbs and 1 tsp
Ground Ginger
2
tsp
Ground Cinnamon
1/2
tsp
Ground Cloves
1/2
tsp
Salt
1
c
Butter, Room Temperature
11/4
c
Light Brown Sugar, Packed
2
each
Eggs, Large, Room Temperature
1
c
Molasses
3/4
c
Cream Stout, Flat, Room Temperature
1
c
Orange, Lemon, Lime or Clementine Marmalade, Warmed
As needed
Whipped Cream, Optional
1
Build a charcoal fire, preheat a gas grill, or preheat oven to 350 degrees F. Butter and flour a 9-inch by 13-inch metal baking pan.
2
Sift together all dry ingredients.
3
Cream butter and sugar in a large bowl using an electric mixer set on high speed until light in color and fluffy in texture. Beat in eggs 1 at a time. Beat in molasses (batter may look like it is curdling; don't worry; this is what it is supposed to look like).
4
Lower mixer speed to medium. Beat in flour mixture, 1/3 at a time, alternating with cream stout.
5
Scrape batter into prepared pan and smooth top. Bake for 50 to 60 minutes. (If baking on grill, place pan in center of cooking grate over indirect medium heat, cover, and bake for 25 minutes without looking. If your grill or oven has uneven heat, rotate cake and continue baking until a toothpick inserted in center of the cake comes out clean, about 25 to 35 more minutes.
6
Cool cake in pan on a rack for 10 minutes. Glaze top of cake with marmalade, covering it evenly. Serve warm or let it cool completely. Serve with a dollop of whipped cream, if desired. Cake stays fresh for 4 to 5 days, covered.
Notes: 
Note: 
Recipe adapted from "taming the flame," (wiley, 2005) by elizabeth karmel.
Average: 1 (1 vote)

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