Gramercy Tavern Gingerbread Cake
From lunasea 16 years agoIngredients
- 1 cup oatmeal stout or Guinness stout shopping list
- 1 cup dark molasses (not blackstrap - I used Grandma's 'Robust' Green label) shopping list
- 1/2 teaspoon baking soda shopping list
- 2 cups all-purpose flour shopping list
- 1 1/2 teaspoons baking powder shopping list
- 2 tablespoons ground ginger shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/4 teaspoon ground cloves shopping list
- 1/4 teaspoon freshly grated nutmeg shopping list
- Pinch of ground cardamom shopping list
- 3 large eggs shopping list
- 1 cup packed dark brown sugar shopping list
- 1 cup granulated sugar shopping list
- 3/4 cup vegetable oil shopping list
- ~~~~ shopping list
- Needed: a 10-inch (10- to 12-cup) bundt pan shopping list
- ~~~~ shopping list
- Confectioners sugar for dusting shopping list
- To Go With: Unsweetened whipped cream shopping list
How to make it
- 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.
- **NOTE: This gingerbread cake is better if made a day ahead. It will keep 3 days, covered, at room temperature.
The Rating
Reviewed by 13 people-
Great galumphing jehosaphat!!! ( I have no idea what I just said, but a good cake recipe will do that to me lol) Will ya look at that big fat juicy gingerbread bundt cake! *GASP* Oh, I need a bucket AND a bib, I'm drooling so much! 5 baby, 5!
danadooley in Singapore loved it -
Luney - thank you. This cake sounds incredible. I just printed the recipe and will make it by the end of the week for us to inhale next weekend. I am excited about the idea of essentially a spice cake with beer activating the leavening. Since a v...more
borinda in SoCal loved it -
Wow...What can I say....:)
wynnebaer in Dunnellon loved it
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