Gramercy Taverns Gingerbread Food

GRAMERCY TAVERN GINGERBREAD CAKE

Steps:

• 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. (Be patient, it's important to allow this to cool before continuing.).
• 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 50-60 minutes. (Be careful, as cake may burn easily.) Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

GRAMERCY TAVERN GINGERBREAD RECIPE

Steps:

• In a large pot bring the stout and molasses to a boil. Remove from the heat and whisk in the baking soda. It will foam up, which is why you need a large pot. Let cool while you prepare the cake batter. Remove from the hot pot to a measuring cup or bowl to cool faster.
• Preheat the oven to 350 degrees F.
• Generously spray a bundt pan (10-inch) with baking spray that contains flour. Then dust with more flour, remove excess and place it in the refrigerator while you proceed with the recipe.
• In a medium-size bowl whisk together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, cardamom, black pepper, and salt.
• In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar. Whisk in oil, and the freshly grated ginger until smooth.
• Add a small amount of the stout-molasses mixture and whisk. Repeat a few more times (to tempers the eggs). Add the remaining stout and whisk.
• Add half the dry ingredients to the wet ingredients and whisk until smooth. Add the remaining dry ingredients and whisk again until smooth.
• Pour into the prepared bundt pan. Tap a few times on the counter to remove excess air bubbles.
• Bake in the middle of the oven for 50 to 60 minutes, or until a tester inserted into the center comes out with a few moist crumbs adhering.
• Transfer to a wire rack to cool the cake in the pan. This will depend on your bundt pan. Let it cool long enough that you can handle the bundt cake pan without oven mitts.
• Once completely cool dust with powder sugar and serve. Also, you can dollop some unsweetened whipped cream on if you desire.

GUINNESS STOUT GINGER CAKE

Steps:

• 1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
• 2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
• 3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
• 4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
• 5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
• 6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.

JAMAICAN GINGERBREAD

Steps:

• Preheat oven to 350°F.
• Lightly butter loaf pan, line bottom with parchment or wax paper. Butter paper, dust pan with flour; set aside.
• In a large mixing bowl cream butter, molasses, honey and brown sugar with electric mixer until smooth. Add eggs one at a time mixing well after each addition. Add sour cream, lemon zest and vanilla; beat to combine (it may separate slightly and look funny but don't worry).
• Sift flour, baking soda, salt and spices. Fold into batter with rubber spatula.
• Spread batter in prepared pan.
• Bake until toothpick comes out clean, about 55-60 minutes. If using mini-loaf pans bake time about 30 minutes.
• Cool in pan on a wire rack for 15 minutes. Turn out out of pan and peel off paper. If not serving immediately, cool completely before wrapping.
• If you wanted to gild the lily you could drizzle a lemon glaze over the top or frost with a cream cheese frosting or some good ole whipped cream would be marvelous.