Alaskan Stout Ginger Cake

INGREDIENTS: * 2/3 cup butter * 1 1/2 cup brown sugar * 3 eggs * 2 1/2 cups flour * 1 1/2 teaspoon baking powder * 1/4 teaspoon baking soda * 2 teaspoons ground ginger * 1 teaspoon cinnamon * 1/4 teaspoon nutmeg (optional) * 12 ounces Alaskan Stout * 1 cup chopped candied ginger Note: available in bulk in health food stores or in oriental food section * 1 cup chopped walnuts (optional) * 1 cup golden raisins (optional)

INSTRUCTIONS:1. Prepare a double boiler: You need a large pot and a cake pan (use a pudding mold, a Bundt pan, or coffee can) that fits inside the pot. Fill the pot about 1/4 to 1/3 full with boiling water, and set it on low heat, to simmer. Butter and flour the cake pan.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix well.
3. In a separate bowl, sift together the flour, baking powder, baking soda, powdered ginger, cinnamon, and nutmeg.
4. Stir the flour by thirds into the butter mixture, alternating with the Alaskan Stout.
5. Gently fold in the ginger, walnuts, and raisins.
6. Pour the mixture into the cake pan. Seal the top tightly with a lid or foil: If you are using a Bundt pan with a tube in the center, poke a hole in the foil and tighten it around the edges of the foil, so the steam escapes through the hole but not into the cake.
7. Place the pan into the pot. The water should come about 1/4 to 1/3 up the side of the pan, or the pan can be suspended over the water. Cover the entire pot loosely with a lid, and cook, over medium low heat, with the water simmering, checking occasionally to be certain that the it has not evaporated.
The length of time necessary to steam the cake will depend up on the type of cake pan you are using and whether the pan sits in the water or is suspended above it: The pudding mold will take about 1 1/2 hours, a suspended Bundt pan closer to 2 1/2 hours. After 1 1/2 hours, carefully remove a portion of the foil, or the lid and test the cake with a knife. If it comes out clean, it is done. If not, replace the cover and continue to steam.
8. Remove the cake pan from the double boiler, and allow to cool on a rack for 15 minutes. Run a knife around the edge of the cake, invert on a rack or plate, and remove the cake from the pan.
9. Serve warm or cold with Alaskan Stout Dessert Sauce and whipped cream.
This cake keeps well for 1-2 days, and may be frozen.
Servings: 12-16
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 1/2 hours
Notes on pans for steamed cakes: This is actually what is called a ‘steamed pudding’ and the ideal pan for it is a pudding mold, available for about $15 at kitchen supply stores. If you do not have access to such a thing, you can substitute a solid bottom tube pan, such as a Bundt pan, or a clean, well buttered large coffee can. If none of those are available, you could use a steel mixing bowl tightly covered with foil, or any cooking pan you have that will fit into your steamer pot. If necessary, if you have a large lasagne pan with a rectangular cake pan that fits inside of it, set the cake pan, tightly covered with foil, into the lasagne pan and pour boiling water into the lasagne pan to about 1/3 up the cake pan, cover with a cookie sheet, and put the whole assembly in the oven at about 300°F. Begin to check at 1 hour.<