Gramercy Tavern Gingerbread


  • 1 cup oatmeal or Guinness Stout
  • 1 cup dark molasses, not blackstrap
  • 1/2 teaspoon baking soda
  • 2 cups AP 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 ground cardamom
  • 3 large eggs
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • Confectioners sugar for dusting


  • Preheat oven to 350F. Generously butter 10" bundt pan and dust with flour, knockiing 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 powdered sugar and with whipped cream.


  • Description:
  • "Wonderfully moist and spicy."SOURCE: Claudia Fleming via