Best Gramercy Tavern Guinness Gingerbread Cake Recipes

Gramercy Tavern Gingerbread Cake image

Provided by blucoat

Categories Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup oatmeal stout beer or 1 cup 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
1 pinch ground cardamom
3 large eggs
1 cup packed dark brown sugar
1/2 cup granulated sugar (originally 1 cup)
1/2 cup vegetable oil (originally 3/4 cup)
1/4 cup applesauce (not in original recipe)
confectioners' sugar, for dusting (optional)

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.

Nutrition Facts : Calories 374.1, Fat 10.6, SaturatedFat 1.6, Cholesterol 46.5, Sodium 134.3, Carbohydrate 66, Fiber 0.9, Sugar 41.8, Protein 3.9

Guinness Stout Ginger Cake image

Provided by Mercy

Categories Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup Guinness stout
1 cup molasses
1/2 teaspoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated peeled fresh gingerroot

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.

Nutrition Facts : Calories 704.4, Fat 22.8, SaturatedFat 3.3, Cholesterol 79.3, Sodium 209.6, Carbohydrate 95.6, Fiber 1.2, Sugar 49.4, Protein 7.4

Guinness Stout Ginger Cake image

Provided by Claudia Fleming

Yield Makes 8 servings

Number Of Ingredients 15

1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot

Steps:

1. Preheat 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.
2. 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.
3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
6. 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 may fall slightly. Transfer to a wire rack to cool.

Gramercy Tavern Gingerbread image

Provided by Claudia Fleming

Yield Serves 8 to 10

Number Of Ingredients 19

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
Special equipment:
a 10-inch (10- to 12-cup) bundt pan
Accompaniment:
unsweetened 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.
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.