Recipe - Stout Spice Cake With Lemon Glaze

3 One half cup Allpurpose flour
Three fourths teaspoon Salt
1 One half teaspoon Baking soda
1 One half teaspoon Doubleacting baking powder
1 tablespoon Ground ginger
Three fourths teaspoon Cinnamon
One fourth teaspoon Ground cloves
Three fourths teaspoon Aniseed; ground in an
; electric spice
; grinder
Three fourths cup Unsulfured molasses
1 One half Sticks unsalted butter;
melted and cooled
; slightly (Three fourths cup)
Three fourths cup Firmly packed dark brown
sugar
A; (12ounce) bottle of
; stout
2 lg Eggs; beaten lightly
Three fourths cup Milk
2 cup Chopped pecans; toasted
lightly
1 cup Confectioners' sugar
3 One half tablespoon Fresh lemon juice

Preheat the oven to 350F. and butter a glass baking dish, 12 by 8 by 2
inches. Into a large bowl sift together the flour, the salt, the baking
soda, the baking powder, and the spices. In a bowl whisk together the
molasses, the butter, the brown sugar, the stout, the eggs, and the milk
and add the mixture to the flour mixture. Whisk the batter until it is
combined and stir in the pecans. (The batter will be thin.) Pour the batter
into the baking dish, bake the cake in the middle of the oven for 30 to 35
minutes, or until a tester comes out clean, and let it cool completely in
the dish on a rack. Turn the cake out onto the rack.

In a small bowl whisk together the confectioners' sugar and the lemon
juice, pour the glaze over the cake, and spread it with a metal spatula,
letting it drip down the sides. Let the cake stand for 30 minutes, or until
the glaze is set.

Gourmet October 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.