Black & Tan Gingerbread Cake
from Real Beer and Good Eats by Bruce Aidells and Denis Kelly,
cake is great cold and keeps well, but if you can be organized
enough to serve it warm, it rises to new heights. Try it with
a bit of whipped cream flavored with a little Saranac Black
& Tan (about 1 tablespoon per 1 cup whipping cream with sugar
to taste) and some crushed candied ginger (about 1 teaspoon).
Serve it with a Saranac Black & Tan or Saranac Stout.
8 to12 servings
and flour for the baking pan
cups all-purpose flour
teaspoons powdered ginger
teaspoons baking soda
cup (2 sticks) unsalted butter at room temperature
1/4 cups packed light brown sugar
large eggs at room tempera-ture
cup Saranac Black & Tan, flat, at room temperature
sugar for garnish
the oven to 350 degrees. Butter and flour well a 12-cup fluted
cake pan, such as a Bundt pan. Sift together all the dry ingredients.
Using a hand-held mixer set at high, beat the butter and sugar
in a large bowl until light in texture, about 1 minute. Beat in
the eggs, one at a time. Beat in the molasses (the batter may
look curdled at this stage--don't worry). Lower the mixer speed
to medium. Beat in the flour mixture, one third at a time, scraping
down the sides of the bowl often. Beat in the Saranac Black &
Tan. Scrape the batter into the prepared pan, and smooth the top.
Bake until a toothpick inserted in the center comes out clean,
50-60 minutes. Cool in the pan on a wire cake rack for 10 minutes,
then unmold onto the rack. Eat warm or cool completely. Dust with
confectioners' sugar before serving.