Ginger is one of my major food cravings and weaknesses – I’ll eat chunks of Reed’s Australian ginger as a snack right out of the bag, request extra ginger in any dish at an Asian restaurant, and add more ginger than called for in most recipes.  Trader Joe’s Triple Gingersnaps is the only cookie out there that understands my need.

Exactly 11 years ago, I discovered this recipe for gingerbread cake from Gramercy Tavern on the Epicurious website, and opted to modify it from bundt-pan size to springform-pan size by reducing the recipe to 3/4 of the original…and adding diced Australian ginger to the batter, of course!  Also, when a recipe calls for x-amount of dark brown sugar, and x-amount of white sugar, I find that using all light-brown sugar works really well.  It helped that my son usually has a can or bottle of stout in the fridge, but I’ve also subbed hard cider in this recipe with perfect results.

It’s a favorite in our family – the gingeriest cake you can imagine, sumptuously moist on its own, or served with a dollop of vanilla frozen yogurt or ice cream.  We’re having friends over for dinner tomorrow night and I took a poll in the family for what our dessert should be.  Hands-down – this was the winner, and it was fun having my son sous-chef with me as we prepped this for baking:

GRAMERCY TAVERN GINGERBREAD CAKE

(adapted from Epicurious, 3/4 of original recipe)

INGREDIENTS

• 3/4 cup oatmeal stout or Guinness Stout
• 3.4 cup dark molasses (not blackstrap)
• 3/8 teaspoon baking soda
• 2 cups all-purpose flour
• 1 1/8 teaspoons baking powder
• 1-1/2 tablespoons ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cardamom
• 2 Jumbo eggs, or 3 large eggs whisked and 2 tbsp poured off (to equal 2-1/4 eggs)
• 1 -1/2 cups light brown sugar
• 1/2 cup vegetable oil
• Confectioners sugar for dusting

• Special equipment:
  • a 10-inch springform pan

PREPARATION

• Preheat oven to 350°F. Generously butter 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 springform 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 40 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool
• Dust with confectioners sugar

Cake keeps nicely at least 3 days, serve slightly warmed with vanilla ice cream!