This spice cake recipe is given a boost by dark beer. This may not be one of those traditional Italian cakes. But a pinch of a few Italian spices are added.
This cake is dense. It's not like a Betty Crocker cake mix. It's almost pound cake like in texture and weight.
So let me just talk about the anise a little bit. It's totally optional. And you will still get a nice flavor if you choose to skip it.
Anise is used in many of our Italian dessert recipes. And if you haven't used it - it's the spice that many people say tastes like black licorice - even though it has NOTHING to do with black licorice. Just remember you're the cook. What you say goes! If you don't want to add a certain spice - don't. Jus to say this cake will turn out fantastic with the flavoring from the molasses, beer and ginger. The anise just gives it that distinct Italian flavor.
There are many substitutions you can work with. They are listed below.
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* 1 cup of dark beer (Guinness type)- finish the rest while you are cooking. Don't waste!
* 1 cup of molasses
* 2 teaspoons baking powder
* 3 eggs
* 1 cup of soft brown sugar
* 1 cup of vegetable oil
* 2 cups flour
* 2 tablespoon of (powdered) ginger.
* 1 teaspoon anise extract (TOTALLY OPTIONAL!)
* 1/2 teaspoon nutmeg
* 2 teaspoons of cinnamon
* 1/4 teaspoon salt
* Pre-heat oven to 350 F.
* Combine beer and molasses in a saucepan. Bring to boil.
* Pull the pan off of heat. Add the baking powder and watch it foam. Wait till it's done foaming.
* In a separate bowl whisk the eggs and the sugar until they are pale.
* Add the oil and whisk till all is combined and then add to beer mixture.
* Add SIFTED dry ingredients - and whisk together.
* Pour into bundt or tube pan.
* Bake for 50-. Till skewer or toothpick comes out clean.
* Wait at least 20 minutes before trying to get this guy out of the pan.
Well it sure does flavor nice. And you did want a spice cake recipe, right? Really I think any beer would work. I've made this spice cake recipe with a light beer and nothing catastrophic happened.
Nope. Just leave it out. You can substitute nutmeg or cinnamon for it if you wish.
The absolute best would be to use my Orange Glaze. It's nice and wet and could absorb overnight if you let it sit awhile.
But if you don't want to make that there a few other things that would work:
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