MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Marrow's Ginger Stout Cake
Categories: Cakes, Desserts, Beer, Herbs
Yield: 12 servings

2 tb Unsalted butter; room temp
125 g Raw (Demerara) sugar (1/2
- cup)
1 c Stout
1 c Molasses
1/2 ts Baking soda
240 g All-purpose flour (2 c)
1 tb Ground ginger
1 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Fresh grated nutmeg
1/4 ts Fresh ground black pepper
1/4 ts Allspice
1/4 ts Fine sea salt
3 tb Grated fresh ginger
3 lg Eggs; room temp
1 ts Vanilla extract
210 g Dark brown sugar; lightly
- packed (1 c)
200 g Granulated sugar (1 c)
3/4 c Safflower oil

Set oven @ 350oF/175oC.

Grease a Bundt pan well with the softened butter. Coat
the entire pan with raw sugar so that it sticks to the
butter. Turn the pan over to dump out any excess sugar.

Add the stout and molasses to a medium saucepan and
bring to a simmer. Remove from the heat. Carefully whisk
in the baking soda and let cool to room temperature. Be
careful as the stout mixture will bubble up.

Sift together the flour, ground spices, pepper and salt.
Set aside.

In the bowl of an electric mixer fitted with the whisk
attachment, mix the fresh ginger, eggs, vanilla extract,
dark brown sugar, and granulated sugar on medium speed
for five minutes.

Turn the mixer down to low speed and add the oil. Mix
for another 5 minutes. Slowly add the stout mixture and
mix for another 5 minutes.

Carefully add the dry ingredients in two parts, mixing
well in between each addition.

Pour the batter into the prepared pan. Bake for 55 to 65
minutes, or until a cake tester comes out clean. Let the
cake cool for 15 minutes and then flip upside down to
release while still warm. Let cool completely.

By: Melissa Clark

Yield 12 servings

RECIPE FROM: https://cooking.nytimes.com

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... Simmering meats until tender is as old as human history itself.
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