| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 2 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1 |
c |
Vegetable oil |
| 1 |
c |
Dark molasses |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Stout or dark beer |
INSTRUCTIONS
FROM: Shelley Rodgers
This dark spicy cake is reminiscent of gingerbread. Serve it with whipped
cream if you like, but it has an excellent moist texture and robust flavor
unadorned.
Work time: 25 minutes Total time: 1 hr 15 minutes Yield: 10 servings
Confectioner's sugar for sprinkling
Heat oven to 350~. Butter and flour a 12-cup Bundt pan. Combine flour,
soda, salt and spices. Beat oil, molasses, sugar and eggs until
well-combined. Gradually beat in flour mixture. Beat in stout. Pour into
prepared pan. Bake until cake pulls away from sides of pan, 40-45 minutes.
Cool 10 minutes. remove from pan and cool completely. Dust with
confectioner's sugar.
Per serving: 498 calories, 5 g protein, 23g fat, 472 mg sodium, 6g
carbohydrates, 42 mg cholesterol [ For Women First magazine, 3/18/91 ]
** -=> this comes from the bottom of the files of Shelley Rodgers <=-
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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