Stout cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 2½ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 2½ | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| ¼ | teaspoon | Ground cloves |
| 1 | cup | Vegetable oil |
| 1 | cup | Dark molasses |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1 | cup | Stout or dark beer |
Directions
FROM: Shelley Rodgers
This dark spicy cake is reminiscent of gingerbread. Serve it with whipped cream if you like, but it has an excellent moist texture and robust flavor unadorned.
Work time: 25 minutes Total time: 1 hr 15 minutes Yield: 10 servings Confectioner's sugar for sprinkling Heat oven to 350~. Butter and flour a 12-cup Bundt pan. Combine flour, soda, salt and spices. Beat oil, molasses, sugar and eggs until well-combined. Gradually beat in flour mixture. Beat in stout.
Pour into prepared pan. Bake until cake pulls away from sides of pan, 40-45 minutes. Cool 10 minutes. remove from pan and cool completely.
Dust with confectioner's sugar. Per serving: 498 calories, 5 g protein, 23g fat, 472 mg sodium, 6g carbohydrates, 42 mg cholesterol [ For Women First magazine, 3/18/91 ] ** -=> this comes from the bottom of the files of Shelley Rodgers <=-