That is 'bison' as in Bison Brewing Company, in Berkeley, not bison the animal! For Dylan's May the Forks Be With You brunch, I called this Qui-Gon Jinn-gerbread.
A note about Bison's Organic Gingerbread Ale: I have been looking for this for two years! It's a limited release ale - only available between September and December - and for the past two years, by the time I get around to looking for it, I can't find it. This year, I saw it at our local Whole Foods in November and snagged up three four-packs before they disappeared. I decided to sacrifice one to this gingerbread coffee cake for Dylan's birthday brunch.
1/2 C chopped cashews
2 T dark brown sugar
1-1/4 C butter, plus some for greasing
1 C unsulphered molasses
2 T dark brown sugar
1-1/4 C butter, plus some for greasing
1 C unsulphered molasses
1 C dark brown sugar, packed
1/2 bottle Bison Brewing gingerbread beer
2 t ground ginger
2 t ground cinnamon
1/2 bottle Bison Brewing gingerbread beer
2 t ground ginger
2 t ground cinnamon
1 t ground nutmeg
1/4 t ground cloves
1/4 t ground cloves
2 C white whole wheat flour
1/4 C dark rye flour
1/4 C dark rye flour
1 T baking powder
1 C sour cream
2 eggs
1 C sour cream
2 eggs
Preheat the oven to 350. Butter a bundt pan and spread the cashews and 2 T of dark brown sugar around the bottom.
Melt the remaining butter completely. Stir in molasses, brown sugar, gingerbread beer, eggs, and sour cream. Add in dry ingredients and stir till completely moistened. Spoon into buttered cake pan. Bake for 1 hour or
till a toothpick inserted comes out clean.
I served this with a Ginger-Lemon Curd.
Melt the remaining butter completely. Stir in molasses, brown sugar, gingerbread beer, eggs, and sour cream. Add in dry ingredients and stir till completely moistened. Spoon into buttered cake pan. Bake for 1 hour or till a toothpick inserted comes out clean.
I served this with a Ginger-Lemon Curd.
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