December 1, 2010: Guinness Stout Ginger Pear Cake

What do I know about baking a cake?
Well, when I was a freshmen in college I baked one to bring to a Forth of July party.  It was my first cake so I used a boxed cake mix, probably Duncan Hines, and it was vanilla with vanilla store bought icing.  Everyone loved it : )

When I think of great cake, I think of my Nana's Pound Cake; decadent yet light and silky. Her secret ingredient isn't glamorous, yet it adds an incredible amount of sophistication to a box of cake mix.  I hope she doesn't mind me disclosing the fact that her cake originated in a box.  Nana learned to cook and bake out of necessity.  Eventually it became her passion, but when she decided to marry at sixteen she had zero experience in the kitchen.
I guess Nana didn't have time to bake from scratch, so she used what was easy (and boxed), and added her creativity to transform the ordinary.

I am baking a cake for the second time in my life.  I've made quickbreads, cornbreads, cupcakes, muffins and everything else that rises, but I tend to stay away from cakes.  I feel there is more at risk when baking a cake.  What if it falls, or simply doesn't rise? Then the whole thing is ruined!
I'm over the fear, I know that's not going to happen to my cake!

Thanksgiving was beautiful.  I spent it with my boyfriend's family.  Okay, so Aunt Cathy baked a cake.  A Guinness Stout Ginger Bundt Cake! She made it last year too, and once mine is finished I plan on adding it to my repertoire of cakes.  It'll be the first in a list that will hopefully grow.
This cake is far from the Pound Cake that Nana would bake, but when I think of great cake I also think of Cathy's Ginger Cake. 

According to Webster's Dictionary, as a noun the word stout refers to "a very dark full-bodied ale with a distinctive malty flavor."
As a verb stout means Brave, Bold, Substantial, and Uncompromising.  As a noun and verb it can also mean Fat.  
I couldn't have described this Ginger Cake better! It's full bodied, malty, spicy, Bold, Substantial, and if you eat the whole thing you will become fat (but I assure you, it will be worth it). 

I like to add my own creative touch to already established recipes.  As I ate this cake late Friday night it shared the journey into my mouth with the delicious Apple cake Cathy also baked.  Which gave me the idea to incorporate apples, or pears, into the recipe.  (I photographed the pretty Persimmons beside the cake, but none are involved in the recipe.)


I decided on pears. Awesome idea!  The pear softened as it was cooked inside the cake, and though the cake is perfect on it's own, the added texture is nice.
I'm looking forward to making this cake again when I go home for Christmas.

Guinness Stout Ginger Cake with Pear

(recipe from www.epicurious.com. In {brackets} I've added pear to the recipe, and my instructions on adding the pear to the batter)

1 cup Guinness stout

1 cup molasses

1/2 tablespoon baking soda

3 large eggs

1/2 cup granulated sugar

1/2 cup firmly packed dark brown sugar

3/4 cup grapeseed or vegetable oil

2 cups all-purpose flour

2 tablespoons ground ginger

1 1/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cardamom

1 tablespoon grated, peeled fresh gingerroot

{1 cup chopped fresh pears, I used a Red Anjou}

1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.

2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.

3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.

4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.

5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger {and chopped pears} and stir to combine.

6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.