Gramercy Tavern Gingerbread Cake
photo by Disque
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 236.59 ml oatmeal stout beer or 236.59 ml Guinness stout
- 236.59 ml dark molasses (not blackstrap)
- 2.46 ml baking soda
- 473.18 ml all-purpose flour
- 7.39 ml baking powder
- 29.58 ml ground ginger
- 4.92 ml ground cinnamon
- 1.23 ml ground cloves
- 1.23 ml freshly grated nutmeg
- 0.25 ml ground cardamom
- 3 large eggs
- 236.59 ml packed dark brown sugar
- 118.29 ml granulated sugar (originally 1 cup)
- 118.29 ml vegetable oil (originally 3/4 cup)
- 59.14 ml applesauce (not in original recipe)
- confectioners' sugar, for dusting (optional)
directions
- 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. (Be patient, it's important to allow this to cool before continuing.).
- Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
- Pour batter into bundt pan and rap 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 50-60 minutes. (Be careful, as cake may burn easily.) Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">