Spicy Gingerbread with Whipped Cream & Drunken Fruit
Suggested Beer Pairing: Hair of the Dog's Adam
Recipe Provided by: Emily Engdahl
½ cup chopped dried fruit (raisins, apricots, cranberries, cherries)
¼ cup apple brandy
1 cup sugar
½ cup butter (unsalted), softened
¾ cups heavy cream
¾ cups boiling water1/8
¾ cups dark molasses
2 large eggs, whisked
2 cups all purpose flour
2 tsp baking soda
½ tsp salt
¾ tsp ground cinnamon
1 tbs ground ginger
¼ tsp ground cardamom
¼ tsp ground cloves
⅛ tsp ground black pepper
½ cup finely chopped candied ginger (optional)
freshly whipped cream or creme fraiche (optional)
zest of one lemon (optional)
1. Place chopped dried fruit in a small bowl, adding apple brandy to soak. Cover with plastic wrap and set aside.
2. Preheat your oven to 350F and grease a 9X9" baking pan. In a small bowl, stir together the dry ingredients (flour, baking soda and spices).
3. In a bowl, beat the butter and sugar together with an electric mixer until the mixture is smooth. Then beat in the molasses, hot water (carefully), and cream until frothy. Finally beat in the egg.
4. Quickly stir in the dry ingredients and candied ginger (if using) until just combined. Don't over stir. Scrape the batter into the prepared baking pan and pop into the oven.
5. Bake for about 40-45 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for a very moist cake. Top with freshly whipped cream, a little lemon zest, and the macerated fruit.
Beer Pairing Notes:
Hair of the Dog Adam: Reed alludes to the rich tones of this beer, stating that “Adam's old world style could easily be savored with any number of toffee or chocolate desserts as well as earthy mushroom stuffing or sipped while trying your hand at home-made beef pho.”
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