Gramercy Tavern Gingerbread

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

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.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Gramercy-Tavern-Gingerbread-103087#ixzz1be4WvP9n

John Barricelli's Carrot Cake

I love carrot cake but I haven't made one in years. This carrot cake was incredible. Wonderful for Easter.

Worth every calorie.

Delicious cold right out of the refrigerator too.


Makes one 8-inch layer cake


• 1 1/2 cups (3 sticks) unsalted butter, melted plus more for pans

• 3 cups all-purpose flour, plus more for pans

• 1 cup (3 ounces) pecan halves

• 1 pound large carrots, peeled

• 3 large eggs, room temperature

• 1/3 cup nonfat buttermilk

• 1 teaspoon pure vanilla extract

• 2cups sugar

• 2 tablespoons freshly grated ginger

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

1. Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan, and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.


2. Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.

3. Into a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.

4. Divide batter between the two cake pans, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.

5. Using a serrated knife, trim tops of cakes so surfaces are level. Slice each layer in half crosswise. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.

Orange Cream Cheese Frosting


Frosts one 8-inch layer cake


• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature

• 3 bars (8 ounces each) cream cheese, room temperature

• 3 cups confectioners' sugar, sifted

• 1 tablespoon freshly grated orange zest

• 2 tablespoons freshly grated ginger

• Pinch of salt

1. Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, ginger, and salt, and beat for 5 minutes.