Tuesday, December 27, 2011

Gramercy Tavern's Gingerbread

Gramercy Tavern's Gingerbread
Half of the recipes I mark to make later are from Smitten Kitchen, but I can't help it, that blog is amazing!

You can find the recipe to Gramercy Tavern's Gingerbread on the Smitten Kitchen blog, but I have a few things to say about it.

  1. Make sure you heat the Guiness (stout) and molasses in a pan at least twice as big as the liquid.  Bringing those to things to a boil isn't the problem, but prepare for great fizzing explosions when you add the baking soda.  I destroyed an oven mitt on that step.
  2. Do everything you can to grease the pan.  I listened and did butter + nonstick spray + flour and still lost a few chunks.  Those chunks were chewy and amazing, but there has to be a way to get it out cleanly.  
  3. MAKE THIS TODAY.  You won't be sorry.  The end.


David T. Macknet said...

The problem, I think, is with using a Bundt pan. Those things are evil, and always grab cake. I've found that a thin, flexible spatula can help a lot, though - just run it down the sides, not worrying about smooshing the cake too much (it'll spring back) and it'll help to separate. Also, letting it cool (and sweat) in the pan for at least 15 minutes helps.

Of course, you could just line a regular pan with parchment paper & you'd be much better off.

Looks yummy!

Anonymous said...

OMG, I am gaining weight just looking at this blog. I think I will have to bake my way around the world with you. How cool is this going to be!!!?