There are a couple of different Gramercy Tavern Gingerbread recipes floating around out there in cyberspace. One recipe calls for ground ginger and the other uses only dry spices. Since I didn’t have fresh ginger, I made the one that uses dry spices. I wasn’t disappointed. The gingerbread was spicy and and moist. I used a heavy duty 10-12 cup Bundt pan and I dusted it with cocoa because I don’t like white flour on the outside of a dark cake. Confectioners’ sugar never made it onto my cake; it just didn’t seem to need it. This is a must make cake now that the weather is getting cooler. Grab a bottle of Guinness Stout and start baking!
Gramercy Tavern Gingerbread Gourmet | February 2000
by Claudia Fleming
Gramercy Tavern, New York, NY
Gramercy Tavern, New York, NY
Yield: Serves 8 to 10 Active Time: 20 min Total Time: 1 3/4 hr 1 cup oatmeal stout or Guinness Stout 1 cup dark molasses (not blackstrap) 1/2 teaspoon baking soda 2 cups all-purpose flour 1 1/2 teaspoons baking powder 2 tablespoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg Pinch of ground cardamom 3 large eggs 1 cup packed dark brown sugar 1 cup granulated sugar 3/4 cup vegetable oil Confectioners sugar for dusting Special equipment: a 10-inch (10- to 12-cup) bundt pan Accompaniment: unsweetened whipped cream Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely. Serve cake, dusted with confectioners sugar, with whipped cream. |
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