Gingerbread Cake (Spicy)

"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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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Can Opener photo by Can Opener
photo by Angela B. photo by Angela B.
Ready In:
1hr 10mins
Ingredients:
15
Serves:
8-10
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ingredients

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directions

  • 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.

Questions & Replies

  1. if i was to make cupcakes (silicon wrappers) how long should i bake for?
     
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Reviews

  1. WOW! That's the first thing and everyone who's tried this gingerbread has said after taking a bite. Wonderful complex flavor, fantastic texture. I could seriously eat the whole cake!
     
  2. 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!
     
  3. Love gingerbread. Made this with espresso coffee instead of stout. I made this 3 times in one week - once in two loaves as Christmas gifts, twice just for us! Used cooking molasses the second time - it does make a difference to the taste. Sprayed and floured the non- stick pans, had no trouble getting them out. Will make again and again.
     
  4. Exceptionally rich and moist. The best gingerbread recipe I have seen. I did not have the cardamon, unfortunately, but will try that next time. I found that 45 mins. was the correct baking time, at least for my oven. Give this a try, you will love it.
     
  5. 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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Tweaks

  1. I have made this recipe 3 times. The first two times I used 2 different kinds of stout, and both turned out well, although I did prefer the 2nd local stout to the Irish. For several reasons, I have wanted to try it with coffee instead of the stout. Some have wondered if you can make this without stout, if you want a non-alcoholic version, or are baking it as a gift for people who don't drink, or for children. Contrary to popular belief, alcohol does not entirely cook out, even when it's lit on fire for something such as Bananas Foster, or Cherries Jubilee. I cold-brew my own coffee and use French Roast-decaf as I do not tolerate caffeine anymore. I brought the molasses and 1/2 cup of water to a boil, turned it off, added 1/2 cup of coffee concentrate, and the baking soda and followed the recipe from there. I think I like it better with the coffee. I can taste the ginger now, where I couldn't with the stouts. They may blend with the ginger and mask it. It is very slightly sweeter or seems so, since the bitterness of the hops is not there, but I don't think that it needs adjusting. It's not too sweet, it's the absence of bitter. So, if you want to make this without alcohol, coffee will totally work.
     
  2. Tremendous gingerbread! Oh wow, what a winner. I subbed in a half cup of Splenda and a half cup of applesauce for equal amounts of the sugar and oil, respectively, and the cake was none the wiser. Dusted with powdered sugar and served with a dab of applesauce and whipped cream, my family inhaled it. Try to be as serious as you can about greasing your pan, though. I used a well greased silicone bundt and still lost a bit of the cake surface. This mofo is sticky. So good though, with its blast of ginger flavor. Also, my goon of a dog had a taste of the boiled molasses and stout when I set it out on the patio to cool, but it didn't seem to hurt anything. (head shaking) Learn from my foolishness and don't assume that a dog would never want to drink warm molasses beer. (head shaking again) Anyway, thanks for a new Christmas tradition, Lizzie!
     
  3. Updated review : still warm from the oven, I had been surprised how spicy it was (I loved it this way, just didn't expect it to be THAT spicy!), and I had also written in my first review : "But wow, this cake is just sooo good! I had a piece just a few minutes ago, still warm from the oven, and I have to say that I can hardly remember of a cake with a better texture : the inside is moist and some kind of a crisp, lightly caramellized crust formed on the outside, mmmmm.... So please serve this without icing not to lose the wonderful sensation of chewing this lovely little "crust". Ginger is the most prominent flavor, together with molasses." BUT the following day, the ginger and molasses flavors had mellowed and the cake had a more "balanced" taste. The cake didn't have such an impressive texture as the first day, but I have noticed that this often happens when I sub applesauce for part of the fat (see below), so I guess it didn't help, but it's still VERY good, plain or with cream cheese, peanut butter or soynut butter (yes, I have tried them all!). Now, here is the rest of my previous review, that still applies: By the way, I couldn't help making a few changes: I used 1 cup white flour and 1 cup whole-wheat flour, halved both sugar amounts (as per another recipe from Gourmet VERY similar to this one, except for the sugars! It's called Gingerbread layer cake), using sucanat instead of brown sugar (and it came out sweet enough this way, IMHO), and used 1/4 cup oil and 1/2 cup applesauce instead of 3/4 cup oil. I baked it in a silicone bundt pan and I did have a little trouble unmolding it, but since it's my first time with this pan, I guess it's all my fault. Otherwise, very easy to make - just make sure you boil the molasses and beer in a pan at least twice as big as the liquid, 'cause the foam rises high. I baked the cake for 55 minutes because after 50, I was not sure it was done, but it was a bit too much, so next time, I'll stick with the 50 minutes. I made this cake trying different recipes for a birthday party I'm throughing in two weeks and I have to say that it's not exactly the kind of cake I would serve for a birthday party, but I will sure make it again a few weeks later... for Christmas!! Thank you for posting!
     

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