| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 3 1/2 |
c |
All-purpose flour |
| 3/4 |
ts |
Salt |
| 1 1/2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1 |
tb |
Ground ginger |
| 3/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground cloves |
| 3/4 |
ts |
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 |
lg |
Eggs; beaten lightly |
| 3/4 |
c |
Milk |
| 2 |
c |
Chopped pecans; toasted lightly |
| 1 |
c |
Confectioners' sugar |
| 3 1/2 |
tb |
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
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