My husband loves beer. (This sounds like it is going to be a heart-warming Christmas story, right? ) So much so, he is ordering all the necessary paraphernalia to start brewing his own, thanks to my brother-in-law. Thanks, bro!
So, not only did he build a fabulous hoop house for growing cool weather veggies, but he is also planning on getting bees for a hive in March. And, now he is planning on brewing hooch!
We are going off the grid, man.
When I saw a recipe for the famous Gramercy Tavern Gingerbread and that it included Guinness Stout in its list of ingredients, I knew I had to make it.
This cake would make a great gift to the beer connoisseur (along with a bottle of Guinness).
Gramercy Tavern Gingerbread
Adapted from Gourmet
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 canola oil
Confectioners sugar for dusting
Preheat oven to 350 degrees. 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. In a separate bowl, whisk together eggs and sugars. Add in oil and continue whisking while adding 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.
Cooks’ note: Be sure to cover entire pan with butter and flour. It has a sticky crust and will stick to the pan if you don’t. Like the chocolate decadence cake, the gingerbread is better if made a day ahead. It will keep three days, covered, at room temperature.
This makes a moist and caramel- like cake. I love the spices in gingerbread so this is one of my faves.
This cake features the best of holiday flavors (especially if you love beer!).