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.
Active time: 20 min Start to finish: 1 3/4 hr
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
[1 tablespoon grated, peeled fresh gingerroot]
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
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, or until the top springs back when gently pressed. 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.
• This recipe was tested with Grandma's brand green-label molasses.
• Better if made a day ahead. It will keep 3 days, covered, at room temperature.
Serves 8 to 10
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