Nothing is quite so satisfying than sweet, bourbon-soaked cranberries, hidden deep within a tasty wheat loaf. Damon Bourbon-Barrel Aged Russian Imperial Stout from Hill Farmstead Brewery in Vermont has the lusty, boozy profile that makes cranberries sing with flavor. Since this has no added yeast, rising takes place in the oven during baking. A pre-soak of the fruit is needed for fullest flavor, but the ingredients toss together for an easy, cake-like loaf that is ready for the table.
Recommended beer: Damon Bourbon-Barrel Aged Russian Imperial Stout, Hill Farmstead Brewery, Greensboro Bend, Vermont, USA – Conditioned in Blanton’s Bourbon barrels, this rich, ebony stout highlights classic chocolate and coffee notes in a boozy base, while toffee, dark molasses, brown sugar, and anise accent the edges.
1 Orange Rind, shaved off in long curls
3 Tablespoons Damon Bourbon-Barrel Aged Russian Imperial Stout
1-1/4 Cups dried cranberries
¾ Cup Butter, softened
¾ Cup Sugar
3 Eggs, room temperature
2-1/2 Cups All-purpose Flour, sifted
1 pinch Salt
¾ Teaspoon Baking Powder
Lightly butter a 7-inch cake pan and line with waxed paper. Four hours before baking, shave the rind of 1 orange, and soak it in Damon Bourbon-Barrel Aged Russian Imperial Stout. After two hours, remove and discard the rind, and place the dried cranberries in the orange-flavored stout for the remaining two hours.
Preheat Oven to 350°. Cream butter and add sugar. Beat until fluffy. Add eggs, one at a time with a teaspoon of flour, beating well after each addition. In a separate bowl, sift flour, salt, and baking powder together. Fold into batter, mixing lightly and thoroughly. Fold in cranberries and Damon Bourbon-Barrel Aged Russian Imperial Stout.
Pour batter into pan.
Bake in 350° oven for 45 minutes. Reduce heat to 300° and bake 45 inutes longer. Pierce with a cake tester or toothpick. When it comes out clean, remove from oven.
Place on a wire rack to cool. Slice and eat while warm. Enjoy with orange marmalade and a wheel of Vermont Shepherd Verano cheese, made with U.S. sheep milk. This creamy, smooth cheese from Westminster, Vermont has a sweet, robust, earth profile with a rustic brown rind. Accompany the blend with a snifter of Damon Bourbon-Barrel Aged Russian Imperial Stout for a satiating experience that discriminating foodies applaud.
Where do I find the right cake pan, you ask? Try Fat Daddio's
Fat Daddio's Anodized Aluminum Round Cake Pan, 7-Inch x 2-Inch
Drink your Russian Imperial Stout in style:
Luigi Bormioli Michelangelo Masterpiece 13-1/4-ounce Napoleon Brandy, Set of 4