Gingerbread from Gramercy Tavern

A Cozy Twist on a Classic: Reimagined Gingerbread Cake

Step aside, ordinary gingerbread! This isn’t your typical Starbucks treat. Instead, this recipe is a tribute to those who yearn for the rich, intense flavors of traditional gingerbread cakes, or for those who, like me, never realized how delightful gingerbread could be until they took a bite.

Now, a little note of caution: during my baking adventure, I encountered a minor hiccup when my cake sank slightly. Thankfully, since it's set to be displayed upside-down on a bundt pan, it went unnoticed by guests. If your cake behaves like mine, it might be due to an excess of baking powder. If you plan to remove the cake from the pan the usual way, consider reducing the baking powder just a smidge.

By the way, while I haven’t yet tried splitting this bundt recipe into two standard loaves, I have successfully done so with similar recipes in the past. If you take the plunge, please do share your experience!

Ingredients You’ll Need

• 1 cup oatmeal stout or Guinness Stout
• 1 cup dark molasses (avoid blackstrap)
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1/2 teaspoons baking powder
• 2 tablespoons grounded ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• A 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

Accompaniment: Serve with unsweetened whipped cream for that extra touch!

Cooking Instructions

1. Start by preheating your oven to 350°F. Generously butter up your bundt pan and sprinkle it with flour, ensuring you shake off the excess. (Trust me, I learned the hard way! I thought a non-stick spray would suffice, but a chunk of cake was lost in the process. Next time, I’ll be more liberal with the butter and flour.)

2. In a large saucepan, bring the stout and molasses to a rolling boil, then remove from heat. Whisk in the baking soda and allow the mixture to cool to room temperature.

3. In a separate large bowl, sift together the flour, baking powder, and spices. In another bowl, whisk the eggs and sugars together, then stir in the oil, followed by the cooled molasses mixture. Combine this wet mixture with the dry ingredients, whisking gently until just blended.

4. Pour the batter into your prepared bundt pan, giving it a good tap on the counter to release any air bubbles. Bake it in the center of the oven until a tester comes out with just a few moist crumbs sticking to it, which should take about 50 minutes.

5. Once baked, let the cake cool in the pan on a wire rack for about 5 minutes before turning it out to cool completely on the rack.

6. Dust your finished cake with confectioners' sugar and serve it alongside a dollop of whipped cream for a deliciously festive touch.

Pro tip: For the best flavor, consider making this gingerbread a day in advance. It can be kept covered at room temperature for up to three days, and I’m positive it freezes well for an even longer shelf life!