Dark Ginger Rye Cake With Yogurt And Honey Recipes

Steps:

• Preheat oven to 350°F. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
• Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.
• Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.
• Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.
• Do Ahead
• Cake can be made 3 days ahead. Store tightly wrapped at room temperature.

Steps:

• Heat oven to 350 degrees. Place crystallized ginger and raisins in a small saucepan. Add half the whiskey, bring to a simmer, remove from heat and set aside.
• Butter a loaf pan that is 8 1/2 by 4 1/2 by 2 3/4 inches. Dust with flour.
• Sift flour, baking powder, ground ginger and salt together. Set aside. By hand or machine, beat butter and brown sugar together until well blended and fluffy. Beat in eggs, one at a time. Stir in flour mixture. Fold in chopped ginger and raisins along with the soaking whiskey. Spread batter in pan and bake about 1 hour, until a cake tester comes out clean.
• Place pan on a rack to cool. When cool, remove cake from pan and place it, top side up, back on the rack. Place a sheet of foil or parchment under the rack to protect your countertop.
• In a small saucepan, bring remaining whiskey and the granulated sugar to a simmer and cook until the sugar has dissolved. Use a thin wooden skewer to poke holes in the cake. Brush on sugar and whiskey glaze. Allow to set another 10 to 15 minutes before cutting and serving cake. If well wrapped in foil and allowed to rest a day or two without cutting, the flavors of the cake will ripen and mellow.