Gingerbread Stout Cake With Bittersweet Marmalade Glaze
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2 tbs, plus 1 tbs
2 tbs and 1 tsp
Butter, Room Temperature
Light Brown Sugar, Packed
Eggs, Large, Room Temperature
Cream Stout, Flat, Room Temperature
Orange, Lemon, Lime or Clementine Marmalade, Warmed
Whipped Cream, Optional
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.
Sift together all dry ingredients.
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).
Lower mixer speed to medium. Beat in flour mixture, 1/3 at a time, alternating with cream stout.
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.
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.
Recipe adapted from "taming the flame," (wiley, 2005) by elizabeth karmel.