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Sassy Sassafrass Gingerbread Cake Recipe

The Beer Fox says, “Spicy and sassy, just like YOU!”

Recommended Beer:  Exodus Porter, Sweetwater Brewing Company, Atlanta, Georgia USA

Style: Porter – Cola Black in color, but not entirely opaque –Smooth, medium bodied porter has overtones of lightly roasted, chocolate malt that adds zest and spice to the rich flavor of gingerbread.

2-1/2 C. flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
1 C. butter, softened
1-1/4 C firmly packed light brown sugar
2 eggs
1 C. molasses
6 oz. Exodus Porter, flat and room temperature

Topping:
¼ C. confectioners’ sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Generously butter and flour bundt or tube pan.

In separate bowl, sift together dry ingredients: flour, baking powder, baking soda, ginger, cinnamon, salt and cloves. Set aside.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, until thoroughly blended. Mix in molasses. Alternately add dry ingredients and Exodus Porter, thoroughly blending in after each addition.

Pour batter evenly into prepared pan. Bake at 350 degrees for 50-60 minutes, or until toothpick inserted into center comes out clean.

Cool in pan for 20 minutes. Turn out onto wire rack.

Sift together confectioners’ sugar and cinnamon. Dust top of cake with topping and serve warm. Garnish each serving with an angel’s touch of whipped cream.

* Health Benefit: Rich in fiber, folic acid, calcium, vitamin A, B-complex vitamins, vitamin C, vitamin E, iron, magnesium, zinc

Cheers!

 

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