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Saranac Black & Tan Gingerbread Cake

Modified from Real Beer and Good Eats by Bruce Aidells and Denis Kelly, Zane, 1992.

This 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.

Yield: 8 to12 servings

  • Butter and flour for the baking pan
  • 21/2 cups all-purpose flour
  • 2 teaspoons powdered ginger
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 1/4 cups packed light brown sugar
  • 2 large eggs at room tempera-ture
  • 1 cup molasses
  • 3/4 cup Saranac Black & Tan, flat, at room temperature
  • Confectioners' sugar for garnish
Preheat 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.
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