GRAMERCY TAVERN GINGERBREAD
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
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.
GUINNESS GINGERBREAD
Provided by Nigella Lawson : Food Network
Time 55m
Yield 24 small, squat squares or 16 generous rectangular slabs
Number Of Ingredients 12
Steps:
- Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
- Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
- Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
- Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
- Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
- Let the gingerbread cool before cutting into slices or squares.
GUINNESS STOUT GINGER CAKE
Make and share this Guinness Stout Ginger Cake recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
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
CHOCOLATE STOUT CAKE
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Categories Cake Beer Milk/Cream Mixer Chocolate Dessert Bake Fall Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- For cake:
- Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
- For icing:
- Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
THE MARROW'S GINGER STOUT CAKE
This is a rich, fragrant ginger cake with a crunchy raw-sugar coating and moist crumb. The combination of grated fresh ginger root and powdered ginger, along with black pepper and cloves, gives it a particularly intense spice flavor. Make sure to use a good stout here. Since you'll only use part of a bottle, choose one you'd be happy to finish off while the cake is in the oven. As with most gingerbread, this is a good keeping cake, and can be made a day or two ahead. Store it wrapped in foil at room temperature. Then serve it with cream whipped with a little crème fraiche or sour cream for tartness, which will offset all that crunchy sugar coating the cake.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Grease a Bundt pan well with the softened butter. Coat the entire pan with raw sugar so that it sticks to the butter. Turn the pan over to dump out any excess sugar.
- Add the stout and molasses to a medium saucepan and bring to a simmer. Remove from the heat. Carefully whisk in the baking soda and let cool to room temperature. Be careful as the stout mixture will bubble up.
- Sift together the flour, ground spices, pepper and salt. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, mix the fresh ginger, eggs, vanilla extract, dark brown sugar, and granulated sugar on medium speed for five minutes.
- Turn the mixer down to low speed and add the oil. Mix for another 5 minutes. Slowly add the stout mixture and mix for another 5 minutes.
- Carefully add the dry ingredients in two parts, mixing well in between each addition.
- Pour the batter into the prepared pan. Bake for 55 to 65 minutes, or until a cake tester comes out clean. Let the cake cool for 15 minutes and then flip upside down to release while still warm. Let cool completely.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 14 grams, Carbohydrate 82 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 136 milligrams, Sugar 64 grams, TransFat 0 grams
GUINNESS GINGER CAKE
With recent success cooking with beer, I find myself obsessed with different types of dishes. The original recipe comes from Epicurious (Gramercy Tavern NYC) however I've modified to use candied ginger, which i usually have on hand
Provided by Galley Wench
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Butter and 9 x 5 loaf pan and line the bottom with parchment and grease the parchment.
- In a large saucepan, over high heat, combine the stout and molasses and bring to a boil.
- Turn off the heat and slowly 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, ground ginger, baking powder, cinnamon, cloves, and nutmeg.
- Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.
- Add the candied ginger and stir to combine.
- Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed.
- NOTE: Do not open the oven until the gingerbread is almost done, or the center may fall slightly.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 4502.4, Fat 181.3, SaturatedFat 26.8, Cholesterol 558, Sodium 2811.6, Carbohydrate 671.3, Fiber 9.6, Sugar 395.3, Protein 47
CHOCOLATE GUINNESS CAKE
One bite and everyone will propose a toast to this silky-smooth chocolate Guinness cake. The cream cheese frosting reminds us of the foamy head on a perfectly poured pint. -Marjorie Hennig, Seymour, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan and line the bottom with parchment; set aside., In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan., Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand. , In a large bowl, beat cream cheese until fluffy. Add confectioners' sugar and cream; beat until smooth (do not overbeat). Frost top of cake. Refrigerate leftovers.
Nutrition Facts : Calories 494 calories, Fat 22g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 288mg sodium, Carbohydrate 69g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE GUINNESS CAKE
For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
Provided by Nigella Lawson
Categories dessert
Time 1h15m
Yield One 9-inch cake or 12 servings
Number Of Ingredients 13
Steps:
- For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
- In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
- For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
- Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 358 milligrams, Sugar 46 grams, TransFat 0 grams
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