Green Window in Traditional
House, County Tipperary, Eire
Patrick ...
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La Belle Cuisine - More Cake Recipes

Fine Cuisine with Art Infusion

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Sheep and Stone Walls in Green Pastures
Richard Cummins
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La Belle Cuisine

Stout Spice Cake with Lemon Glaze
Gourmet October 1993

3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon aniseed, ground
in an electric spice grinder
3/4 cup unsulfured molasses
1 1/2 sticks (3/4 cup) unsalted butter,
melted and cooled slightly
3/4 cup firmly packed dark brown sugar
A 12-ounce bottle of stout
2 large eggs, beaten lightly
3/4 cup milk
2 cups chopped pecans, toasted lightly
1 cup confectioner's sugar
3 1/2 tablespoons fresh lemon juice

Preheat oven to 350 degrees F. and butter a glass baking dish,
12-by-8-by-2 inches.
Into a large bowl sift together the flour, salt, baking soda, baking powder,
and the spices. In a bowl whisk together the molasses, butter, brown sugar,
stout, eggs, and milk and add the mixture to the flour mixture. Whisk the
batter until it is just 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 confectioner's sugar and 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.

Featured Archive Recipes:
Chocolate Stout Cake
Drunken Cake
Irish Treats
Irish Whiskey Cake
Porter Cake
Walnut Orange Cake

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