As you already know if you follow us here or here, we're having a big Christmakkah Dinner this weekend. Silka has her heart set on making Gramercy Tavern's Gingerbread as posted on Smitten Kitchen because, come on, who doesn't love a cake made with molasses and Guinness. But rather than leave it up to her historically awful luck we decided to try it out before the party - a novel idea, we know.
Gramercy Tavern's Gingerbread
From Smitten Kitchen via Claudia Fleming
+ 1 cup oatmeal stout or 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
+ 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
1. Preheat oven to 350°F. Generously butter bundt pan and dust with
flour, knocking out excess. (Seriously. Butter a LOT. We thought we'd buttered more than we could possibly butter, and still lost almost all of the decorative bundt shape from the top.)
2. Bring stout and molasses to a boil in a large saucepan and remove
from heat. Whisk in baking soda, then cool to room temperature.
3. 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.
4. 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 5 minutes. Turn out onto rack and cool completely.
5. Serve cake dusted with confectioners sugar, with whipped cream or ice cream.
beautiful photos! thanks for giving me a pre-tasting. Wish we could make it to the Christmakkah dinner!
ReplyDeleteThe cake is delicious! Beautiful presentation as well!Coming from foodblogs!
ReplyDeleteThe last time I baked a smitten kitchen recipe it involved whole wheat. It was good but, well, it tasted like whole wheat, even though there were a ton of raspberries. Molasses and Guinness is much more my speed and this looks pretty terrific.
ReplyDelete