Irish Feather Gingerbread Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
A beautiful, spicy Cake traditionally served anytime, but very popular at Christmas. It's made in a bundt pan. The addition of Guiness stout makes for a light and feathery texture. Recipe comes from 'The Irish Spirit' cookbook I love so much. Serve this dark, spicy confection with fresh whipping cream. Ingredients:
2 cups self-rising flour |
1 tablespoon ground ginger |
1 tablespoon cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon nutmeg |
1/2 teaspoon baking soda |
3/4 cup unsalted butter |
2/3 cup brown sugar, dark |
1 cup molasses |
2 eggs, large, beaten |
1 cup guinness stout |
1/2 cup water |
whipping cream |
Directions:
1. Preheat oven to 350. Generously butter a 10 inch Bundt pan and dust with flour, knocking out the excess flour.
2. In large bowl, sift together; flour, ginger, cinnamon, cloves, nutmeg and baking soda and set aside.
3. I large saucepan over medium heat, melt the butter. Stir in brown sugar and molasses and cook 3 - 4 minutes or until sugar is dissolved. Whisk in the beaten eggs.
4. Stir in flour mixture and with a wooden spoon, beat until smooth.
5. In a medium saucepan over medium heat, bring the Guiness and water to a boil. Stir into the batter until smooth. Pour the batter into prepared pan and bake 45-50 minutes or until a skewer inserted in centre comes out clean. Remove from oven and let cook on a rack about 5 minutes.
6. Invert cake onto a platter and let cool 5 minutes more.
7. Serve with fresh whipped cream.
|
|