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<span style="font-style: italic">recipe from Mother Nature Network...</span>
<span style="font-weight: bold">Honey Cake With Stout</span>
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs
1/2 cup sugar
2 tablespoons mild vegetable oil
1 cup dark honey
1 1/4 cups dry stout
1 teaspoon powdered sugar
Preheat the oven to 325F. Coat an angel-food pan with cooking spray and dust the inside with flour.
Sift the flour, baking powder, salt, cinnamon, cardamom, cloves and nutmeg together into a medium bowl.
In a large bowl, using an electric mixer, beat the eggs and sugar together on high speed until pale yellow and lightly thickened. Add the oil and honey and beat on medium speed until smooth.
Beat in a third of the dry mixture, then half the stout, then another third of the dry mixture, then the remaining stout, then the remaining dry mixture, mixing thoroughly after each addition. Stop mixing periodically to scrape down the sides of the bowl with a rubber spatula.
Pour the batter into the prepared pan. Lift the pan an inch off the counter and drop it; repeat twice (to release any large air bubbles).
Bake on the middle shelf of the oven until a cake tester comes out clean (1 hour to 1 hour and 10 minutes). Let cool on a wire rack before removing from the pan. Dust the top with powdered sugar before serving.
<span style="font-style: italic">NOTE: Stout replaces coffee in this version of a traditional Jewish holiday dessert. It’s a dense, homey spice cake, with cardamom sounding the highest note. <span style="font-weight: bold">The aroma and flavor from the stout get stronger with age, and the texture is also better on the second day. It will keep for up to four days. </span>Serve plain, or perhaps with some strawberries or other fresh fruit.</span>
<span style="font-weight: bold">Honey Cake With Stout</span>
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs
1/2 cup sugar
2 tablespoons mild vegetable oil
1 cup dark honey
1 1/4 cups dry stout
1 teaspoon powdered sugar
Preheat the oven to 325F. Coat an angel-food pan with cooking spray and dust the inside with flour.
Sift the flour, baking powder, salt, cinnamon, cardamom, cloves and nutmeg together into a medium bowl.
In a large bowl, using an electric mixer, beat the eggs and sugar together on high speed until pale yellow and lightly thickened. Add the oil and honey and beat on medium speed until smooth.
Beat in a third of the dry mixture, then half the stout, then another third of the dry mixture, then the remaining stout, then the remaining dry mixture, mixing thoroughly after each addition. Stop mixing periodically to scrape down the sides of the bowl with a rubber spatula.
Pour the batter into the prepared pan. Lift the pan an inch off the counter and drop it; repeat twice (to release any large air bubbles).
Bake on the middle shelf of the oven until a cake tester comes out clean (1 hour to 1 hour and 10 minutes). Let cool on a wire rack before removing from the pan. Dust the top with powdered sugar before serving.
<span style="font-style: italic">NOTE: Stout replaces coffee in this version of a traditional Jewish holiday dessert. It’s a dense, homey spice cake, with cardamom sounding the highest note. <span style="font-weight: bold">The aroma and flavor from the stout get stronger with age, and the texture is also better on the second day. It will keep for up to four days. </span>Serve plain, or perhaps with some strawberries or other fresh fruit.</span>
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