Gramercy Tavern Gingerbread Cake
From lunasea 17 years ago
- 60 minutes to make
- Serves 8
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American cake. Early-19th-century cookbooks included as many recipes for this as contemporary cookbooks do for chocolate cake. Read more This recipe, from Claudia Fleming, pastry chef at New York City's Gramercy Tavern, is superlative—wonderfully moist and spicy. Most of the prep time is cooling time for the cake. Enjoy. Recipe from Gourmet. See less
Ingredients
- 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-
AND -- I also shared the recipe with some friends outside this site I thought would enjoy it, too!
borinda
in SoCal loved it
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I'LL BET THIS IS GOOD AND MOIST.......
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Thank you Vickie not only for the history of this Gramercy Tavern Gingerbread Cake but with this wonderful presentation just look at that.
Five Forks
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in loved it
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