Chatham Strait Muddy Bottom Cake
Ingredients:
For Cake:
1 ¾ cups packed pitted dates, coarsely chopped (about 10 oz.)
1 ½ bottles Alaskan Stout (18 oz)
1 ½ teaspoons baking soda
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon salt
¾ stick (6 Tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs
For sauce:
2 sticks butter
1 ½ cups packed light brown sugar
1 cup heavy cream
½ teaspoon vanilla
Instructions:
To make cake:Preheat oven to 375 F and butter and lour an 8-inch circular spring form baking pan (2 inches deep), knocking out excess flour. Line outside bottom of pan with foil to waterproof.In large saucepan over medium heat, simmer dates in Alaskan Stout, uncovered, for 5 minutes. Remove saucepan from heat and stir in baking soda. (mixture will foam, that’s okay). Let mixture stand 20 minutes.Meanwhile, in medium bowl sift together flour, baking powder, ginger and salt. Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Fold in date mixture with a wooden spoon until combined.Pour batter into baking pan. Add hot water to a 13x 9 inch baking pan, about ½ inch. Carefully place cake pan in center, ensuring adding hot water so to larger pan so that the depth reaches ½ way up the side of the cake pan. Bake in middle of oven about 35 – 40 minutes or until tester comes out clean. Remove smaller pan from water bath and cook cake to warm on a rack.To make sauce:While cake is cooling, melt butter in heavy saucepan over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.Serve warm cake with your choice of ice cream, whipped cream, crème angeles and drizzle sauce over the top. Serves 10 – 12. Cheers!