Top | Desserts
Gramercy Tavern Stout Gingerbread
(recipe, Katie Hickey)
I got this recipe from Smitten Kitchen. It is rich, dense and chewy- a good dessert gingerbread, served with melting vanilla ice cream (or eggnog ice cream) and whipped cream. The cake is best made 1 day ahed, and will keep, wrapped at room temperature, for 3. It also freezes very well.
- 1 cup oatmeal stout (I use oatmeal, but you can also use Guinness)
- 1 cup molasses (not blackstrap)
- ½ tsp. baking soda
- 2 cups flour
- 1 tsp. baking powder
- 2 Tbsp. ground ginger
- 1 tsp. cinnamon
- ¼ tsp. cloves
- ¼ tsp. ground nutmeg
- pinch of ground cardamom
- 3 large eggs
- 1 cup packed dark brown sugar
- 1 cup granualted sugar
- ¾ cup vegetable oil
- powdered sugar, for dusting
- Preheat oven to 350. generaously butter and flour a bundt pan.
- Bring stout and molasses to a boil in a large saucepan and remove from heat. whisk in baking soda and cool to room temperature.
- Sift together flour, baking powder and spices in a large bowl. Whisk together eggs, brown sugar and regular sugar. Whisk in the oil and then the molasses mixture. Add this wet mix to the flour and whisk to just combine.
- Pour batter into bundt pan and tap on counter to rmeove air bubbles. Bake in middle of the oven until a tester comes out with just a few moist crumbs sticking, about 50 minutes.
- Cool in pan on a rack until at just warm to the touch. Turn out onto the rack and cool completely.
- Serve dusted with confectioners sugar, with whiped cream and/or ice cream.