Gramercy Tavern Spiced Gingerbread
Experience the deeply flavorful and aromatic experience of the Gramercy Tavern Spiced Gingerbread, a refined twist on a classic. Infused with the rich taste of oatmeal stout and the robust sweetness of dark molasses, this gingerbread is the epitome of comfort. Enhanced by an array of warm spices, this cake embodies a sophisticated palate with a spicy kick. Best savored warm or aged for a day to allow its flavors to fully mature, this gingerbread offers a perfect ending to any meal, paired beautifully with a dusting of confectioners' sugar or a dollop of whipped cream.
10
Servings
N/A
Calories
15
Ingredients
Ingredients
Oatmeal stout beer or Guinness stout
1 cup (none)
Dark molasses
1 cup (none)
Baking soda
1/2 teaspoon (none)
All-purpose flour
2 cups (sifted)
Baking powder
1 1/2 teaspoons (none)
Ground ginger
2 tablespoons (none)
Ground cinnamon
1 teaspoon (none)
Ground cloves
1/4 teaspoon (none)
Freshly grated nutmeg
1/4 teaspoon (none)
Ground cardamom
1 pinch (none)
Large eggs
3 (beaten)
Packed dark brown sugar
1 cup (none)
Granulated sugar
1 cup (none)
Vegetable oil
3/4 cup (none)
Confectioners' sugar
as needed (for dusting (optional))
Instructions
1
1. Preheat your oven to 350°F (175°C). Thoroughly butter a 10-inch bundt pan, ensuring every crevice is well-coated, then dust it with flour to prevent sticking. Tap out the excess flour.
2
2. In a large saucepan, combine the oatmeal stout and dark molasses. Bring this mixture to a boil over medium heat, then promptly remove it from the heat source. Carefully whisk in the baking soda, being prepared for the mixture to foam up. Set aside and allow to cool to room temperature.
3
3. In a large mixing bowl, sift together the all-purpose flour, baking powder, ground ginger, ground cinnamon, ground cloves, freshly grated nutmeg, and a pinch of ground cardamom. This ensures even distribution of the leavening agents and spices.
4
4. In another bowl, vigorously whisk together the eggs, packed dark brown sugar, and granulated sugar until the mixture is smooth and slightly thickened. Stir in the vegetable oil followed by the cooled stout-molasses mixture.
5
5. Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined and no lumps remain. Avoid overmixing to ensure a tender crumb.
6
6. Pour the batter into the prepared bundt pan. Tap the pan sharply on the counter to release any trapped air bubbles, which helps in achieving a uniform texture.
7
7. Bake in the center rack of your preheated oven for approximately 50 minutes, or until a skewer inserted into the center of the cake comes out with only a few moist crumbs clinging to it.
8
8. Allow the cake to cool in the pan on a wire rack for 5 minutes before carefully inverting it onto the rack to cool completely.
9
9. Before serving, you may choose to dust the cake lightly with confectioners' sugar. Enjoy with whipped cream if desired.
10
10. For best results, consider allowing the gingerbread to rest for a day. This extra time enhances the depth of flavor, making every bite even more delightful.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gramercy Tavern Spiced Gingerbread?
It is a refined and aromatic twist on the classic gingerbread cake, known for its deep flavor and spicy kick.
What kind of beer is used in this recipe?
The recipe calls for one cup of oatmeal stout beer or Guinness stout.
Can I use Guinness if I don't have oatmeal stout?
Yes, Guinness stout is an excellent substitute for oatmeal stout in this gingerbread recipe.
What role does molasses play in the gingerbread?
Dark molasses provides a robust sweetness and contributes to the cake's deep, rich flavor profile.
How should I prepare the bundt pan?
Thoroughly butter a 10-inch bundt pan, ensuring every crevice is coated, then dust it with flour and tap out the excess.
What is the preheat temperature for the oven?
The oven should be preheated to 350°F (175°C).
Why do I need to boil the stout and molasses together?
The mixture is brought to a boil to combine them before whisking in the baking soda, which will cause it to foam.
What happens when you add baking soda to the stout-molasses mixture?
The mixture will foam up significantly, which is why it is done in a large saucepan after removing it from the heat.
Do I add the stout-molasses mixture while it is hot?
No, you must set the mixture aside and allow it to cool to room temperature before adding it to the other ingredients.
Why should I sift the dry ingredients?
Sifting the flour and spices ensures an even distribution of the leavening agents and flavorings throughout the cake.
Which spices are included in this gingerbread?
The recipe includes ground ginger, ground cinnamon, ground cloves, freshly grated nutmeg, and a pinch of ground cardamom.
How many eggs does this recipe require?
The recipe uses 3 large beaten eggs.
What types of sugar are used in the batter?
This recipe uses a combination of 1 cup of packed dark brown sugar and 1 cup of granulated sugar.
What type of fat is used in this cake?
The recipe calls for 3/4 cup of vegetable oil.
How should the wet and dry ingredients be combined?
Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined.
What happens if I overmix the gingerbread batter?
Overmixing can result in a tough cake; stirring gently helps ensure a tender crumb.
What size bundt pan is required?
A 10-inch bundt pan is the recommended size for this recipe.
How do I remove air bubbles from the batter before baking?
Tap the pan sharply on the counter after pouring in the batter to release any trapped air bubbles.
Where in the oven should the cake be baked?
The cake should be baked on the center rack of the preheated oven.
How long does the gingerbread take to bake?
It takes approximately 50 minutes to bake.
How can I tell when the gingerbread is finished baking?
The cake is done when a skewer inserted into the center comes out with only a few moist crumbs clinging to it.
How long should the cake cool in the pan?
Allow the cake to cool in the bundt pan on a wire rack for 5 minutes before inverting it.
How should the gingerbread be served?
It can be served warm or at room temperature, optionally dusted with confectioners' sugar.
What is the benefit of letting the gingerbread rest for a day?
Allowing the cake to rest for 24 hours enhances the depth of flavor and allows the spices to fully mature.
What toppings are recommended for this cake?
A light dusting of confectioners' sugar or a dollop of whipped cream are the recommended toppings.
How many servings does this recipe yield?
This recipe yields 10 servings.
What is the texture of the Gramercy Tavern gingerbread?
The cake features a tender crumb with a sophisticated, aromatic, and spicy profile.
Is the confectioners' sugar required?
No, the dusting of confectioners' sugar is optional.
Should the eggs be beaten before adding them?
Yes, the 3 large eggs should be beaten before being whisked with the sugars.
What are the key tags associated with this recipe?
Key tags include gingerbread, spiced cake, holiday baking, dessert, warm spices, and comfort food.