As I mentioned in the last post, this is the year for gingerbread. I have been on a quest for the gingerbread (of my dreams) recipe! I love a dark, moist, sticky, spicy, chewy gingerbread....and this is just what I dreamed of...
While the previous Gingerbread was good, the Gramercy Tavern Gingerbread from Chef Claudia Fleming, is the one...just what I envisioned a "real" gingerbread should taste like. Even better is that the flavor improves as it ages. It can be kept for up to three days covered at room temperature.
Once again, I wanted individual servings so I baked the gingerbread in my mini bundt pan. The only issue that I came across was that during baking the gingerbread sunk. I had thought it was due to too much air in the batter as I did not whisk as the recipe said...I used the mixer. But, it could be related to the baking powder...it didn't matter, as I a bundt cake is turned over and it doesn't show. "smile"
I intend to make the recipe again in two weeks to serve as a birthday cake. I can hardly wait.
Gramercy Tavern Gingerbread
Chef Claudia Fleming
1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
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 cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup oil
Confectioner's sugar for dusting
Preheat oven to 350° F.
Generously butter/flour a 10-12 cup bundt pan, knocking out excess flour.
In a large saucepan, bring Stout and molasses to a boil and remove from heat. Whisk in the baking soda, then cool to room temperature.
In a medium bowl, sift together flour, baking powder and spices.
In a large bowl, whisk together the eggs and sugars. Whisk in the oil until blended, then mix in the molasses mixture. Add the wet mixture to the flour mixture and whisk until just combined.
Pour the batter into the prepared bundt pan. Rap the pan sharply on the counter to eliminate air bubbles.
Bake the cake in the middle of the oven until the tester comes out with just a few moist crumbs, about 45-50 minutes. Cool the cake on a rack for 5 minutes; then turn it out on the rack to cool completely. Serve the cake dusted with confectioner's sugar or with whipped cream.
This is the gingerbread of my dreams...so delicious. I think the the stout adds a very nice dimension and depth of flavor to the cake....
I am sharing this week at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.