Description
This lovely recipe is from "the great scandinavian baking book" by beatrice ojakangas.
Ingredients
- Stout Beer
- Light Molasses
- Baking Soda
- All-purpose Flour
- Ground Ginger
- Baking Powder
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- Ground Cardamom
- Eggs
- Sugar
- Dark Brown Sugar
- Vegetable Oil
- Fresh Ginger
- Cream Cheese
- Unsalted Butter
- Orange Peel
- Powdered Sugar
- Candied Ginger
Instructions
- Preheat oven to 350 degrees
- Butter and flour three 8-inch pans
- Bring beer and molasses to boil in a heavy medium-size non-reactive saucepan over high heat
- Remove from heat and add baking soda
- Let it stand about 1 hour until cool
- Whisk flour and next 6 ingredients in a large bowl until blended
- Whisk eggs and both sugars in another bowl until blended
- Whisk in oil, then stout mixture
- Gradually whisk liquid mixture into dry mixture
- Stir in fresh ginger
- Divide mixture evenly between the 3 cake pans and level tops
- Bake until tester inserted into center of cakes comes out clean, about 25 minutes
- Cool cakes in pans for 14 minutes, then invert onto cooling racks and allow to cool completely
- For frosting:
- Use electric mixer to beat cream cheese, butter, and orange peel in a large bowl until fluffy
- Gradually beat in powdered sugar
- Chill 30 minutes before frosting cake
- Decorate with candied ginger arranged in a circle at top edge of cake