Gramercy Tavern Gingerbread Cake
photo by Disque
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1 cup oatmeal stout beer or 1 cup Guinness stout
- 1 cup dark molasses (not blackstrap)
- 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
- 1⁄2 cup granulated sugar (originally 1 cup)
- 1⁄2 cup vegetable oil (originally 3/4 cup)
- 1⁄4 cup 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.
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