Stout
Art Print
Taddio
Buy at AllPosters.com

La Belle Cuisine - More Cake Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

"May the good saints protect you and bless you today
And may trouble ignore you each step of the way."
~ Irish Blessing

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Beer & Ale I
Fischer/Warnica
Buy this Art Print at AllPosters.com

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
Porter Cake
Irish Whiskey Cake
Drunken Cake
Walnut Orange Cake
 

Index - Cake Recipe Archives
St. Patrick's Day Recipe Index
Daily Recipe Index
Recipe Archives Index