Hello, folks.
It feels odd sending out recipes for cake while the Ukraine is under constant assault by Putin. (I hesitate to drag all of Russia into this, as this war appears to be all about the perverted desires of one man.)
Maybe taking a small break from the news to bake is a good idea. I have been watching/reading the news constantly while awake, and then check what’s happened overnight first thing in the AM. For me, taking time away from the news cycle to mess around with cakes has been restorative.
My first video with cooking demo is included with this Substack. It will be a feature at least once a week going forward. (If you’re lucky, my editing skills and lighting will improve over time too.) Let me know what you think. Try not to be mean.
The whole idea for this recipe came about from a leftover ginger beer I saw on my counter, and some inspiration from two awesome Twitter followers. I wanted to see if a snob like me could like doctored box cake mix. You’ll get the full run-down in the video, but my answer in brief is: Sometimes and depends on the boxed cake mix.
Let me know your thoughts on anything from Putin to your favorite doctored box cake recipes below.
Kind thoughts and peace,
Marissa
Dark and Stormy Ginger Beer Cake
aka, Homemade Boxed-Mix Style Cake
What You’ll Need:
2 1/4 cups minus 2 tablespoons (312 grams) all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 1/4 cup (250 grams) granulated sugar
2 large eggs
1/2 cup (4 fl oz) neutral-flavored vegetable oil
1 cup (6.8 fl ounces) ginger beer*
1 teaspoon grated fresh ginger
1 teaspoon vanilla
What You’ll Do:
Preheat the oven to 350 degrees F.
Fastidiously butter and flour a bundt pan (or use a product like Baker’s Joy).
In a large bowl, whisk together the flour, baking powder, salt and sugar.
Add the vegetable oil, ginger beer (it will foam if it’s fresh), eggs, and fresh ginger and vanilla. Using a hand or stand mixer (or wooden spoon and beefy forearm), beat for 30 seconds on low to blend the ingredients, then raise the mixer speed to medium-high and beat for 2 minutes. Scrape down the sides of the bowl and continue to beat for another minute.
Pour the mixture into the prepared pan and bake for 30 to 35 minutes until a toothpick stuck in the cake comes out clean.
Let cake cool for 10 minutes, then place a wire rack over the top of the bundt pan and carefully invert(a tea towel is easier to use than oven mitts to prevent your fingers burning on the still-hot pan). Patiently wait a minute before gingerly attempting to remove the cake pan.
When the cake is cool, make the glaze (recipe below) and drizzle alluringly over the cake.
Dark and Stormy Glaze
(see the last minute of the attached video for the method)
What You’ll Need:
2 ounces butter
1 cup confectioners’ sugar, sifted
2 (unsteady) tablespoons of rum
1 teaspoon lime zest
1 teaspoon grated fresh ginger
pinch of salt
What You’ll Do:
Melt the butter in a small saucepan over medium heat. Whisk in the confectioners’ sugar. It will form an unattractive clump. Continue to whisk for 20 seconds. Pour in the rum and continue whisking until a smooth. Add the ginger, lime zest and salt. Bring the mixture to a slow simmer (small bubbles should appear at the edge of the pan) and continue stirring until the mixture is smooth and no longer gritty, about 1 to 2 minutes. Let the mixture cool for a few minutes, give it a stir, and then pour over the cake.
^^The cake recipe above is basically the same as boxed cake mix, just made from the stuff in your own kitchen. Feel free to substitute any liquid and flavorings you like, just like with boxed cake mix. The addition of a teaspoon of lemon oil adds a bit of that boxed cake mix je ne sais quoi.
Dark and Stormy Ginger Beer Cake