Stout Spice Cake With Lemon Glaze

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		October 199	1	Servings

INGREDIENTS

3 1/2	c	All-purpose flour
3/4	t	Salt
1 1/2	t	Baking soda
1 1/2	t	Double-acting baking powder
1	T	Ground ginger
3/4	t	Cinnamon
1/4	t	Ground cloves
3/4	t	Aniseed, ground in an
		electric spice
		grinder
3/4	c	Unsulfured molasses
1 1/2		Sticks unsalted butter
		melted and cooled
		slightly 3/4 cup
3/4	c	Firmly packed dark brown
		sugar
		A, 12-ounce bottle of
		stout
2		Eggs, beaten lightly
3/4	c	Milk
2	c	Chopped pecans, toasted
		lightly
1	c	Confectioners' sugar
3 1/2	T	Fresh lemon juice

INSTRUCTIONS

Preheat the oven to 350F. and butter a glass baking dish, 12 by 8 by 2
inches. Into a large bowl sift together the flour, the salt, the
baking soda, the baking powder, and the spices. In a bowl whisk
together the molasses, the butter, the brown sugar, the stout, the
eggs, and the milk and add the mixture to the flour mixture. Whisk  the
batter until it is combined and stir in the pecans. (The batter  will
be thin.) Pour the batter into the baking dish, bake the cake in  the
middle of the oven for 30 to 35 minutes, or until a tester comes  out
clean, and let it cool completely in the dish on a rack. Turn the  cake
out onto the rack.  In a small bowl whisk together the confectioners'
sugar and the lemon  juice, pour the glaze over the cake, and spread it
with a metal  spatula, letting it drip down the sides. Let the cake
stand for 30  minutes, or until the glaze is set.  Gourmet October 1993
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4809 Calories From Fat: 2280 Total Fat: 266.7g Cholesterol: 630.7mg Sodium: 4661.6mg Potassium: 2098.7mg Carbohydrates: 546.1g Fiber: 34.2g Sugar: 183.2g Protein: 85.4g