Comments on: gramercy tavern’s gingerbread

By: genyeus

genyeus — Sat, 05 May 2012 00:28:34 +0000

awesome

By: Jasmine

Jasmine — Thu, 19 Jan 2012 16:21:56 +0000

I have been wanting to make for so long and finally made it last weekend. It is so good! I took some to my grandmother who had recently been talking about the gingerbread her mother used to make. She said it was just like she remembered! The only change I made was to sub coffee for the stout. Mine did sink, but it didn’t matter with the bundt pan. I might try leaving out the baking soda next time because I would like to try it in a 9×13 pan.

By: Lily

Lily — Sat, 07 Jan 2012 20:19:02 +0000

Small note on the accidentally oil-free cake: While not dry at the start, when stored in a ziplock bag, my cake became even moister over the next few days and still tasted delicious a week later. So those wishing to decrease the amount of fat in the recipe should feel free to decrease the amount of oil, I think.

Also, I used the amount of baking soda specified in the recipe, and had no “sinking.” Maybe I got lucky!

By: Michael Simone

Michael Simone — Mon, 02 Jan 2012 14:51:26 +0000

On sticking: make yourself a mix of vegetable oil and liquid lecithin, 50-50. Put in a squirt bottle and keep in the fridge. Shake vigorously and use to coat pans. Nothing sticks, ever. Baked goods, lasagna, roasts. It’s almost miraculous. You can get liquid lecithin online, at health food stores and probably at a grocer like Whole Foods.

By: Alison

Alison — Fri, 30 Dec 2011 16:28:43 +0000

I made this for Christmas every year now. This year I made one for an early dinner party, one for my family, one for my boyfriend’s family, and I’m making one to take for New Years Eve. Everyone raves about it.

This cake is better if made a day ahead, and even better at 2 days.

By: Bianca

Bianca — Fri, 30 Dec 2011 02:38:15 +0000

It was a total fail for me. I didn’t have the stout beer, so i replaced it with coffee. I didn’t have dark molasses, but i was told it was the same as black treacle (not blackstrap) so i used that instead. In the end the taste was so bad i had to throw it away. I actually think it was bad not because i substituted with coffee but the treacle. The treacle taste was bitter, and just gross, even though i put some golden syrup in.

By: candace

candace — Thu, 29 Dec 2011 23:19:19 +0000

Just made this — so far so good. No sinking after cooling and came out of pans without any problem. I used a loaf pan plus two mini loaf pans, but I think one regular and one mini would have been fine. Parchment on bottom of well-buttered pans dusted with flour and cocoa (so no white spots). 28 minutes on mini; 40/42 on regular loaf pan. I did sub melted butter for half the oil after reading comments about it being too oily and because my usual gingerbread recipe uses butter. And I cut back the sugar to the 1/2 cup amounts of the almost-identical Gramercy Ginger Cake recipe mentioned above. Re: that recipe using 1/2 TBS baking soda vs this recipe’s 1/2 tsp, I wonder if the larger amount is a typo. The Ginger Cake recipe lists the baking powder as 1 1/2 tsp, which is the equivalent of 1/2 TBS — so why would a recipe give the same amount measured once in TBS and once in tsps? Seems odd.
Now my gingerbreads will age for a few days and be eaten on New Year’s Eve with your vanilla pears. The wonderful smell is making me think that the little one will be “tested” before New Year’s Eve.

By: candace

candace — Thu, 29 Dec 2011 23:02:45 +0000

Maddie: Try orange juice.

By: Maddie

Maddie — Thu, 29 Dec 2011 18:47:07 +0000

Question: I want to make this (I’ve been looking for a great gingerbread recipe!!) but my family and I don’t drink alcohol. Is there anything I can replace the guinness/stout with?

By: Shelley

Shelley — Wed, 28 Dec 2011 19:42:38 +0000

I have made the gingerbread for the last two years and it ALWAYS meets rave reviews with requests for the recipe. I think I have finally found “my own” addition to my holiday baking that can stand by the specialties of all the Grandparents and Great Aunts and Uncles. Thanks!