When it comes to the holidays, I have a tendency to go a little bit overboard. Ugly sweater party? You'd better believe I'll find something covered in enough sparkly reindeer to emerge victorious. Cookie swap? I'm baking six types. Christmas carols? I've had my holiday playlist on repeat for weeks. Apparently the folks at Grammercy Tavern feel the same way, because this bundt cake is not just holiday flavored, it's aggressively gingerbready. We're not talking a whisper of holiday spices--oh no. The ginger, cinnamon and molasses in this sweet, sticky case are positively screaming Christmas at the top of their lungs.
I think it would be the perfect thing to present to your family on Christmas morning, or to bake up for your favorite holiday fanatic soon. Sometimes overboard is just the right amount.
Grammercy Tavern's Gingerbread Bundt Cake
Recipe by Claudia Fleming via Epicurious
1 cup Guinness or oatmeal stout
1 cup dark molasses (not black strap)
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
a pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
powdered sugar, for dusting
Preheat the oven to 350. Generously butter and flour a 10-cup bundt pan, and knock out any extra flour. Bring the Guinness and molasses to a boil in a large saucepan over medium-high heat. Remove from heat, whisk in the baking soda, and let the mixture cool to room temperature.
Meanwhile, sift the flour, baking powder, ginger, cinnamon, cloves, nutmeg and cardamom in a large bowl. In another bowl, whisk the eggs and sugars together. Whisk in the oil and then the molasses mixture. Add the dry ingredients to the wet ingredients and stir to combine.
Pour the batter into the prepared pan, and rap the pan against the counter to get rid of any air bubbles. Bake in the center of the oven until a tester comes out with just a few moist crumbs attached, about 50 minutes. Let the cake stand in the pan for 5 minutes before turning out onto a rack to cool completely.