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Moist Gingerbread Cake With Lemon Glaze


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 * 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.

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