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* Exported from MasterCook * Moist Gingerbread Cake With Lemon Glaze Recipe By : New York Times, November 2009 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Butter for greasing 2 cups all-purpose flour 1 tablespoon unsweetened cocoa powder 2 1/4 teaspoons baking powder 1 1/2 teaspoons cinnamon 1/8 teaspoon nutmeg, preferably fresh 3/4 teaspoon salt 1 cup, packed, dark brown sugar 3 tablespoons turbinado sugar 2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled) Grated zest of 2 lemons 1/2 cup grapeseed oil 1 large egg 3/4 cup stout beer 3/4 cup molasses 1/3 cup brewed coffee 3/4 teaspoon baking soda 1 cup confectioners’ sugar, sifted 2 tablespoons lemon juice. 1. Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper. 2. In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg. 3. Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes. 4. Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate. 5. Place confectioners’ sugar in a bowl, whisk in remaining zest and salt, then lemon juice. Spread over top of cake, allowing glaze to drip down the sides. Yield: 8 servings. Norm's Notes: This recipe is from the New York Times, November 2009. It was presented as an alternative to the traditional (in the U.S., anyway) Thanksgiving desserts. I fixed it then for a large gathering - it got rave reviews. I've done it twice since, and just print up copies of the recipe ahead of time! You want a flavourful, yeasty beer for this. Bud Lite won't do! The coffee should be brewed from fresh ground beans, if possible (not dark roast, and not instant). I used canola oil one time in place of the grapeseed oil - it was fine. Turbinado sugar can be substituted for with Demerara sugar or even regular light-brown sugar. |
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