Prep 20 mins
Cook 50 mins
Adapted from a Gourmet recipe, this spicy gingerbread originated from the Gramercy Tavern. It's excellent warm, and even better after one day. If you like a deep, spicy gingerbread, you might try this one!
- 1 cup oatmeal stout beer or 1 cup Guinness stout
- 1 cup dark molasses
- 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
- 1 pinch ground cardamom
- 3 large eggs
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 3⁄4 cup vegetable oil
- confectioners' sugar (for dusting) (optional)
- Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
- 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.
- Sift flour, baking powder, and spices in a large bowl.
- Whisk together eggs and both sugars.
- Whisk in oil, then molasses mixture.
- Add to flour mixture and whisk until just combined.
- Pour batter into bundt pan and bang 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 minutes.
- Cool cake in pan on a rack 5 minutes.
- Turn out onto rack and cool completely.
- You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
- You can also hold the gingerbread for a day before serving, as the flavors develop with some time.
YUM! This was my first attempt at a gingerbread, and I must say the recipe is amazing! Not too bland, not overwhelmingly spicy, nice moist consistancy with a chewy edge. I swapped the stout for 1 cup of espresso as another reviewer stated, and it tastes fine that way to me. I also did without the cardamon as I didn't have any on hand. My only "unhappiness" with this recipe is that even though I was heavily forwarned, this thing is STICKY!!!!!! I tried to put them in my mini bundt silicone cups, and out of 24 muffins made, I am left with 7 that are round. I greased them, floured them, did both (even though supposedly silicone has no need for it). I wound up eating most of the crumbs (the ones that my roommates managed NOT to steal- because it is super tasting!) and as for the rest I hope my family will forgive their apperance. Served warm with whipped cream, this recipe is perfect. Next year I'll pulling out a loaf pan to make it easier!
The best! Not just the best gingerbread, possibly the best cake never. I have been making this recipe since I saw it posted on Smitten Kitchen, I make it in a bundt pan and it turns out reliably delicious every time. I do sub 1/2 cup of the oil with unsweetened applesauce, I have also tried a variety of stout beers. I believe guinness turns out the darkest, stickiest cake. Any way you decide to make this cake, you will love it!
This gingerbread was very good. It was moist, yes, but it was not very gingerbread-y. I was expecting a gingerbread with much more robust flavor. It seemed to be something. For this reason, I am not giving it a five.