Gramercy Park Tavern Gingerbread Recipes

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GRAMERCY TAVERN GINGERBREAD CAKE



Gramercy Tavern Gingerbread Cake image

This recipe produces an incredibly moist, dark, rich, sticky, dense gingerbread cake with a complex and spicy flavour . I've slightly modified the recipe based on the one Claudia Fleming, pastry chef, prepares at New York City's famed Gramercy Tavern. The original version is in brackets. Recipe was printed in "Gourmet Magazine" (Feb. 2000). Cake develops a lovely caramelized crust that can stick to the pan. Spray generously with cooking spray with flour or line pan with parchment paper (greasing both well) and allow cake to cool for 5 minutes before removing from pan. You can use part whole-wheat flour and, if you want to avoid alcohol, you can replace the stout with strong coffee. Recipe makes a 10" bundt cake (or springform); if you want, you can halve the recipe for an 8x8 square pan. Cake is even better the next day (so it is a good make-ahead dessert). Serve cake plain, dusted with confectioners sugar, with whipped cream, or with vanilla ice cream.

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

GRAMERCY TAVERN GINGERBREAD



Gramercy Tavern Gingerbread image

The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American cake. Early-19th-century cookbooks included as many recipes for this as contemporary cookbooks do for chocolate cake. This recipe, from Claudia Fleming, pastry chef at New York City's Gramercy Tavern, is superlative-wonderfully moist and spicy.

Provided by Claudia Fleming

Categories     Cake     Egg     Ginger     Brunch     Dessert     Bake     Christmas     Winter     Christmas Eve     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

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