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Gingerbread from Gramercy Tavern (Claudia Fleming) Recipe

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This recipe for Gingerbread from Gramercy Tavern (Claudia Fleming) is from Paul & Phyllis Silva Family & Friends Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup oatmeal stout or Guinness Stout
1 cup dark molasses
1/2 tsp. baking soda
2 cups all purpose flour
1 1/2 tsp. baking powder
2 tbsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp.ground cloves
1/4 tsp. freshly grated nutmeg
pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
confectioners sugar for dusting
Directions:
Directions:
Preheat oven to 350º. GENEROUSLY butter a non-stick 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 together flour, baking powder, and spices in a large bow. 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 minutes. Cool cake in pan on a rack for 5 minutes.
Turn out on a rack and cool completely.
Serve cake, dusted with confectioners sugar, with whipped cream.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
goes great with a topping of coffee ice cream.
This cake is not mild in any way. It is for the person who likes old school, intense gingerbread cakes.
A must try. :-)

 

 

 

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