Gramercy Tavern Gingerbread

By Mother_Daniel

This recipe, from Claudia Fleming, former pastry chef at New York City's Gramercy Tavern, is superlative—wonderfully moist and spicy.

This gingerbread is best if made a day ahead. It will keep 3 days, covered, at room temperature.

Ingredients

• 1 C. oatmeal stout or Guinness Stout
• 1 C. dark molasses (not blackstrap)
• 1/2 t. baking soda
• 2 C. all-purpose flour
• 1 1/2 t. baking powder
• 2 T. ground ginger
• 1 t. ground cinnamon
• 1/4 t. ground cloves
• 1/4 t. freshly grated nutmeg
• Pinch of ground cardamom
• 3 large eggs
• 1 C. packed dark brown sugar
• 1 C. granulated sugar
• 3/4 C. vegetable oil
• Confectioners sugar for dusting
• unsweetened whipped cream

Preparation

Step 1

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.

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 minutes.
Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with unsweetened whipped cream.