Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Other Recipes with Photos

FareShare Recipes

 

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!

 

Moist Gingerbread Cake With Lemon Glaze
 

 
 

To Recipe

 

 

 To Recipe

 

 

 * Exported from MasterCook *

Moist Gingerbread Cake With Lemon Glaze

Recipe By :  New York Times, November 2009
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectionersí sugar, sifted
2 tablespoons lemon juice.

1. Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.

2. In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.

3. Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.

4. Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.

5. Place confectionersí sugar in a bowl, whisk in remaining zest and salt, then lemon juice. Spread over top of cake, allowing glaze to drip down the sides.

Yield: 8 servings.

Norm's Notes:

This recipe is from the New York Times, November 2009. It was presented as an alternative to the traditional (in the U.S., anyway) Thanksgiving desserts. I fixed it then for a large gathering - it got rave reviews. I've done it twice since, and just print up copies of the recipe ahead of time!

You want a flavourful, yeasty beer for this. Bud Lite won't do! The coffee should be brewed from fresh ground beans, if possible (not dark roast, and not instant). I used canola oil one time in place of the grapeseed oil - it was fine. Turbinado sugar can be substituted for with Demerara sugar or even regular light-brown sugar.
 

Back to Photo

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!