Monday, November 28, 2011

Gingerbread Cake with Lemon Glaze

Gingerbread Cake with Lemon Glaze
1/2 cup vegetable oil
1/2 cup of unsweetened applesauce
1 cup sugar
1 cup unsulphured molasses
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground nutmeg
1 cup of Guinness stout
1 tablespoon baking soda

Simple Lemon Glaze
1 cup powdered sugar (sifted)
2 TBSP lemon juice

1. Lightly butter a 9 x 13 cake pan or bundt pan. You can also line the bottom with a piece of parchment paper. Preheat the oven to 325 degrees F.

2. In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the lightly beaten eggs and whisk until smooth.

3. In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and nutmeg. Whisk the molasses mixture into the flour mixture until evenly combined.

4. In a small saucepan bring the Guinness to a light boil. Remove from the heat and stir in the baking soda. Whisk the hot water slowly and gradually into the batter until just combined. Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes for 9 x 13 or 55 minutes for bundt pan. Cool the cake in the pan on a rack.

5. Meanwhile, whisk together powdered sugar and lemon juice in a small bowl (adding a dash of water if glaze is too thick).

6.. Once cooled, spread glaze evenly over the top of the cake. The glaze might seem runny at first but should harden after a few minutes.


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