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I’ve made a few ginger cakes before, however, this ginger stout loaf is probably the most moist, treacly, dark and delicious of them all!
I’ve had a couple of bottles of Hatherwood Purple Panther porter in the fridge since before Christmas. I’ve not tried them yet, we’re having a Dry January… does cooking with alcohol count as breaking the fast? I’ve only used about a quarter of the bottle, so I’m wondering how to use the leftovers… baking-wise. I’ve used it in the past in chocolate cake and bread, so perhaps something different this time. What do you recommend?
I’ve halved the original recipe, which is a Bundt cake that serves 12. It called for 3 large eggs. How do you halve 3 eggs? Well, I whisked up the 3 eggs and poured half of the mixture into the batter. I used the other half in a frittata for lunch… waste not, want not!
We’ve had lots of cold, damp, misty, murky weather of late. This rich, warming cake – served alongside a nice strong cup of tea – or with some piping hot custard – is the perfect antidote.
Click here to save the recipe to Pinterest if you want to try the recipe soon!
Ginger stout loaf
120ml/8 fl oz stout/porter
3tbsp ginger in syrup, chopped finely
2 medium-sized eggs, at room temperature
1tsp vanilla extract
100g/½ Muscovado sugar
100g/3½ Demerara sugar
100ml/3½ fl oz vegetable oil
125g/4½oz plain flour
¼ teaspoon baking soda
½tbsp ground ginger
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
¼ tsp freshly ground black pepper
¼ tsp allspice
¼ teaspoon fine sea salt
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Heat oven to 175ºC/350ºF/gas mark 4
Grease & line a 1kg/2lb loaf tin with parchment paper
Pour the stout and molasses into a medium-sized saucepan, bring to a simmer, stirring to combine. Remove from the heat, set aside and allow to cool
In a large mixing bowl, combine the chopped ginger, eggs, vanilla extract, Muscovado sugar and Demerara sugar until the mixture is no longer gritty
Slowly add the oil, mixing all the while
Slowly add the stout mixture and mix until well combined
Carefully add the dry ingredients in two parts, mixing well in between each addition.
Pour the batter into the prepared tin
Bake for 45-55 minutes, or until a skewer inserted into the middle comes away clean
Cool in the tin for 15 minutes before removing and allowing to cool completely on a wire rack
Serve warm with custard or allow to cool completely before topping with cream cheese icing
By The Marrow in the West Village
Adapted from New York Times
Adapted from New York Times
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