Serves: 8-12
Prep Time: 40 min
Cook Time: 50-60 min
This gingerbread stout cake was created by the former pastry chef of Gramercy Tavern in New York. It is perfectly moist and just the right amount of spicy.
Ingredients
Wet Ingredients
1 cup beer, stout
1 cup dark molasses
½ tsp baking soda
Dry Ingredients
1 ¼ cup all purpose flour, ¾ cup whole wheat flour
1 ½ tsp baking powder
2 tbs ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
1 pinch ground cardamom
Other
3 eggs
1 cup packed brown sugar, ½ cup granulated sugar
½ cup vegetable oil, ¼ cup applesauce
Directions
Take a 5-quart pot and cook the beer and molasses over medium-high heat until it comes to a boil. Remove from heat, stir in the baking soda and set aside or in the fridge until it cools completely (20-30 min).
While you wait for the liquids to cool, preheat the oven to 350 degrees.
Lightly oil the bundt cake pan, and dust with flour, making sure to knock off the excess.
Sift together the dry ingredients in a large bowl.
In another large mixing bowl, mix the eggs and sugars. Then whisk in oil and applesauce.
Check to see if the molasses mixture is cooled. If so, add it into the eggs/sugar/oil mixture. Mix well.
Combine the wet and dry mixing bowls, still well and pour the batter into the oil/floured bundt pan. Bake in the middle of the oven until a tester stick comes out with few crumbs attached (about 50-60 minutes),
Cool the cake in the bundt pan on a rack for 5 minutes before taking a knife/utensil to loosen the sides, and then turning it out onto the rack to cool completely.
Enjoy with a dust of powdered sugar, ice cream and whipped cream, or whatever you prefer!
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