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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: The Marrow's Ginger Stout Cake   
    Categories: Cakes, Desserts, Beer, Herbs   
         Yield: 12 servings   
       
         2 tb Unsalted butter; room temp   
       125 g  Raw (Demerara) sugar (1/2   
              - cup)   
         1 c  Stout   
         1 c  Molasses   
       1/2 ts Baking soda   
       240 g  All-purpose flour (2 c)   
         1 tb Ground ginger   
         1 ts Cinnamon   
       1/4 ts Ground cloves   
       1/4 ts Fresh grated nutmeg   
       1/4 ts Fresh ground black pepper   
       1/4 ts Allspice   
       1/4 ts Fine sea salt   
         3 tb Grated fresh ginger   
         3 lg Eggs; room temp   
         1 ts Vanilla extract   
       210 g  Dark brown sugar; lightly   
              - packed (1 c)   
       200 g  Granulated sugar (1 c)   
       3/4 c  Safflower oil   
       
     Set oven @ 350oF/175oC.   
        
     Grease a Bundt pan well with the softened butter. Coat   
     the entire pan with raw sugar so that it sticks to the   
     butter. Turn the pan over to dump out any excess sugar.   
        
     Add the stout and molasses to a medium saucepan and   
     bring to a simmer. Remove from the heat. Carefully whisk   
     in the baking soda and let cool to room temperature. Be   
     careful as the stout mixture will bubble up.   
        
     Sift together the flour, ground spices, pepper and salt.   
     Set aside.   
        
     In the bowl of an electric mixer fitted with the whisk   
     attachment, mix the fresh ginger, eggs, vanilla extract,   
     dark brown sugar, and granulated sugar on medium speed   
     for five minutes.   
        
     Turn the mixer down to low speed and add the oil. Mix   
     for another 5 minutes. Slowly add the stout mixture and   
     mix for another 5 minutes.   
        
     Carefully add the dry ingredients in two parts, mixing   
     well in between each addition.   
        
     Pour the batter into the prepared pan. Bake for 55 to 65   
     minutes, or until a cake tester comes out clean. Let the   
     cake cool for 15 minutes and then flip upside down to   
     release while still warm. Let cool completely.   
        
     By: Melissa Clark   
        
     Yield 12 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Simmering meats until tender is as old as human history itself.   
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