Gramercy Tavern Gingerbread Cake
This is Smitten Kitchen's adaptation of the Gramercy Tavern gingerbread cake. It is intense!!! Deeply flavored and strongly spiced, this is nothing like blank gingerbread you find in stores. Caution; it's addictive!
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
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Serve cake, dusted with confectioners sugar, with unsweetened whipped cream.
- Deb says "This gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature. I am sure it will keep well-wrapped in the freezer even longer."
- 652 g sugar total: 28 g per slice, 24 slices total