Gramercy Tavern Gingerbread Recipes

Steps:

• 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 whipped cream.

Steps:

• 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. (Be patient, it's important to allow this to cool before continuing.).
• 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 50-60 minutes. (Be careful, as cake may burn easily.) Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Steps:

• Preheat the oven to 350°F.
• Butter a 9 x 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment; alternatively, butter and flour a 6-cup Bundt pan.
• In a large saucepan over high heat, combine the stout and molasses and bring to a boil.
• Turn off the heat and add the baking soda.
• Allow to sit until the foam dissipates.
• Meanwhile, in a bowl, whisk together the eggs and both sugars; whisk in the oil.
• In a separate bowl, whisk together the flour, the ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
• Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time.
• Add the fresh ginger and stir to combine.
• Pour the batter into the loaf pan and bake for 1-hour, or until the top springs back when gently pressed; do not open the oven until the gingerbread is almost done or the center will fall slightly.
• Transfer to a wire rack to cool.