Stout Spice Cake With Lemon Glaze
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3.5 cups
All-Purpose Flour3 tsp
Salt1.5 tsps
Baking Soda1.5 tsps
Baking Powder (double-acting)1 tbsp
Ground Ginger3 tsp
Cinnamon1 tsp
Ground Cloves3 cup
Molasse (unsulfured)2 large
Egg (beaten lightly)3 cup
Milk1 cup
Sugar (confectioners')3.5 tbsps
Lemon Juice (fresh)Directions:
1
Preheat the oven to 350°F
2
And butter a glass baking dish, 12 by 8 by 2 inches
3
Into a large bowl sift together the flour, the salt, the baking soda, the baking powder, and the spices
4
In a bowl whisk together the molasses, the butter, the brown sugar, the stout, the eggs, and the milk and add the mixture to the flour mixture
5
Whisk the batter until it is combined and stir in the pecans
6
(The batter will be thin
7
) Pour the batter into the baking dish, bake the cake in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean, and let it cool completely in the dish on a rack
8
Turn the cake out onto the rack
9
In a small bowl whisk together the confectioners' sugar and the lemon juice, pour the glaze over the cake, and spread it with a metal spatula, letting it drip down the sides
10
Let the cake stand for 30 minutes, or until the glaze is set
11
Preheat the oven to 350°F
12
And butter a glass baking dish, 12 by 8 by 2 inches
13
Into a large bowl sift together the flour, the salt, the baking soda, the baking powder, and the spices
14
In a bowl whisk together the molasses, the butter, the brown sugar, the stout, the eggs, and the milk and add the mixture to the flour mixture
15
Whisk the batter until it is combined and stir in the pecans
16
(The batter will be thin
17
) Pour the batter into the baking dish, bake the cake in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean, and let it cool completely in the dish on a rack
18
Turn the cake out onto the rack
19
In a small bowl whisk together the confectioners' sugar and the lemon juice, pour the glaze over the cake, and spread it with a metal spatula, letting it drip down the sides
20
Let the cake stand for 30 minutes, or until the glaze is set