Smitten Kitchen’s Gramercy Tavern’s Gingerbread

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I have had this recipe bookmarked on my “To Make” wish list for years.  Slowly it moved to the top of the list and taunted me every time I went to go find something to make for dinner.  I wanted to make it so bad!  But I needed the right situation.  It makes one large bundt pan or two loaf cakes and that is a lot of cake for my husband and I to consume.

But I have a holiday party at work this week and I am pretty sure my husband and I can handle eating one loaf cake.  Especially when it is this good.  This is a dark, rich, chewy on top, spicy, moist cake.  It is surprisingly easy to make but uses a lot of pricey ingredients which pushes it firmly into holiday and special baking for me.

While it is an easy to bake cake I will warn you, especially if you are making the bundt pan version, this cake sticks.  I both greased and floured my loaf pans and both cakes lost a good sized chunk out of the bottom.  I considered that the reward for baking the cake and consumed most of it (it was the bottom, no one will ever know) but this will be a lot more problematic in a bundt pan.  My only advice is go old school and lavishly butter the thing within an inch of its life then coat with flour and… well… pray.

Or just plan on eating the whole thing yourself and who cares how it looks… that works too.

Smitten Kitchen’s Gramercy Tavern’s Gingerbread

From Smitten Kitchen

1 cup of Guinness Stout (or other stout dark beer)

1 cup dark molasses (not blackstrap)

1/4 tsp baking soda

2 cups flour

1 tsp baking powder

2 tbsp ginger (that is not a typo)

1 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg (use fresh ground if you got it)

pinch of ground cardamom

3 large eggs

1 cup packed brown sugar (dark brown if you got it)

1 cup sugar

3/4 cup vegetable oil

Confectioners sugar for dusting

 

Bring the stout and molasses to a boil in a large saucepan.  This will smell… odd.

Remove from the heat and whisk in the baking soda – which will bubble up and you will be glad you listened to me about the large saucepan! Let the mixture cool to room temperature.

Meanwhile, preheat the oven to 350 degrees.  Generously butter the bundt pan or two loaf pans and dust with flour.

Whisk together the eggs, sugars, and oil in a large bowl.

In a separate bowl stir together the flour, baking powder, and spices.

When the molasses mixture has cooled add it to the egg mixture and mix well.

Stir in the flour mixture just until combined.

Pour the batter into the prepared pan(s) and give it a few good raps on the counter to eliminate any air bubbles.

Bake until a tester comes out with just a few moist crumbs – about 50 minutes.

Cool the cakes in their pan on a rack for 5 minutes then, feeling brave, turn the cake out on a wire rack to cook completely.

Now… wait.  The cake is best served the day after baking.  Sprinkle it with some powdered sugar and sever with a steaming glass of tea.

It will also keep nicely well-wrapped in the freezer for the aforementioned work holiday party.

Smitten Kitchen’s Gramercy Tavern’s Gingerbread

1 cup of Guinness Stout (or other stout dark beer)

1 cup dark molasses (not blackstrap)

1/4 tsp baking soda

2 cups flour

1 tsp baking powder

2 tbsp ginger

1 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

pinch of ground cardamom

3 large eggs

1 cup packed brown sugar

1 cup sugar

3/4 cup vegetable oil

Confectioners sugar for dusting

 

Bring the stout and molasses to a boil in a large saucepan. Remove from the heat and whisk in the baking soda. Let the mixture cool to room temperature.

Meanwhile, preheat the oven to 350 degrees.  Generously butter the bundt pan or two loaf pans and dust with flour.

Whisk together the eggs, sugars, and oil in a large bowl. In a separate bowl stir together the flour, baking powder, and spices.

When the molasses mixture has cooled add it to the egg mixture and mix well.

Stir in the flour mixture just until combined.

Pour the batter into the prepared pan(s) and give it a few good raps on the counter to eliminate any air bubbles.

Bake until a tester comes out with just a few moist crumbs – about 50 minutes.

Cool the cakes in their pan on a rack for 5 minutes then turn the cake out on a wire rack to cook completely.

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