Gramercy Tavern’s Gingerbread
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Ingredients
- 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
- Unsweetened whipped cream (as accompaniment)
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Preparation
Step 1
Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
Step 2
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Step 3
Sift together flour, baking powder, and spices in a large bowl.
Step 4
Whisk together eggs and sugars. Whisk in oil, then molasses mixture.
Step 5
Add to flour mixture and whisk until just combined.
Step 6
Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles.
Step 7
Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
Step 8
Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Step 9
Serve cake, dusted with confectioners sugar, with whipped cream.
Step 10
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Chef's notes
This cake is better if made a day ahead, and it will keep for 3 days at room temperature.
The cake may sink a bit, especially in a bundt pan. If this is a concern, consider reducing the baking powder slightly.
It is possible to divide the recipe into two full-sized loaves, but this has not been tested with this recipe.
