GRAMERCY TAVERN GINGERBREAD CAKE
This recipe produces an incredibly moist, dark, rich, sticky, dense gingerbread cake with a complex and spicy flavour . I've slightly modified the recipe based on the one Claudia Fleming, pastry chef, prepares at New York City's famed Gramercy Tavern. The original version is in brackets. Recipe was printed in "Gourmet Magazine" (Feb. 2000). Cake develops a lovely caramelized crust that can stick to the pan. Spray generously with cooking spray with flour or line pan with parchment paper (greasing both well) and allow cake to cool for 5 minutes before removing from pan. You can use part whole-wheat flour and, if you want to avoid alcohol, you can replace the stout with strong coffee. Recipe makes a 10" bundt cake (or springform); if you want, you can halve the recipe for an 8x8 square pan. Cake is even better the next day (so it is a good make-ahead dessert). Serve cake plain, dusted with confectioners sugar, with whipped cream, or with vanilla ice cream.
Provided by blucoat
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 374.1, Fat 10.6, SaturatedFat 1.6, Cholesterol 46.5, Sodium 134.3, Carbohydrate 66, Fiber 0.9, Sugar 41.8, Protein 3.9
GRAMERCY TAVERN GINGERBREAD RECIPE
Old-world Gingerbread that is sticky, chewy, dense, and brimming with intense deep flavor.
Provided by DSTR
Categories Dessert
Number Of Ingredients 19
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.
Nutrition Facts : Calories 448 kcal, Carbohydrate 68 g, Protein 5 g, Fat 18 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 56 mg, Sodium 213 mg, Fiber 1 g, Sugar 47 g, UnsaturatedFat 3 g, ServingSize 1 serving
GUINNESS STOUT GINGER CAKE
Provided by Claudia Fleming
Categories Cake Beer Ginger Dessert Bake St. Patrick's Day Cinnamon Clove Molasses Nutmeg Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
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.
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