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    You are in: Home / Recipes / Gingerbread Cake (Spicy) Recipe
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    Gingerbread Cake (Spicy)

    Gingerbread Cake (Spicy). Photo by Can Opener

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Lizzie-Babette's Note:

    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!

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    Units: US | Metric


    1. 1
      Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
    2. 2
      Preheat oven to 350°F.
    3. 3
      Generously butter bundt pan and dust with flour, knocking out excess.
    4. 4
      Bring stout and molasses to a boil in a large saucepan and remove from heat.
    5. 5
      Whisk in baking soda, then cool to room temperature.
    6. 6
      Sift flour, baking powder, and spices in a large bowl.
    7. 7
      Whisk together eggs and both sugars.
    8. 8
      Whisk in oil, then molasses mixture.
    9. 9
      Add to flour mixture and whisk until just combined.
    10. 10
      Pour batter into bundt pan and bang pan sharply on counter to eliminate air bubbles.
    11. 11
      Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
    12. 12
      Cool cake in pan on a rack 5 minutes.
    13. 13
      Turn out onto rack and cool completely.
    14. 14
      You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
    15. 15
      You can also hold the gingerbread for a day before serving, as the flavors develop with some time.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on December 23, 2010


      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!

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    • on April 24, 2010


      I've already made this twice and getting ready for a 3rd. I love the spicyness and how moist this cake turns out. I made everything as the recipe calls for with the exception of cardamon which I don't have and wasn't able to locate in my stores. So it's been a hit and will most likely be a standard for many get togethers to come.

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    • on December 26, 2009


      This was my first shot at making gingerbread cake, and it turned out amazing!! I used the Guninness Extra Stout, as well. I served it with a dollop of whip cream, and it went well with our spiked eggnog :) Keep an eye on the cake during the last few minutes of baking; it only took me 45 minutes to bake completely, then again I had the oven on all day from baking cookies, so I'm sure it was VERY pre-heated. Also, definitely don't skimp on the buttering and flouring of the bundt pan. If you think you've gone overboard with the amount of flour and butter, then you have the right amount. Mine didn't stick at all. Thanks, Lizzie-Babette, for a wonderful recipe that I will be making a lot.

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    Read All Reviews (60)


    Nutritional Facts for Gingerbread Cake (Spicy)

    Serving Size: 1 (158 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 663.6
    Calories from Fat 204
    Total Fat 22.6 g
    Saturated Fat 3.3 g
    Cholesterol 69.7 mg
    Sodium 199.2 mg
    Total Carbohydrate 109.9 g
    Dietary Fiber 1.2 g
    Sugars 75.2 g
    Protein 5.8 g

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