The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American cake. Early-19th-century cookbooks included as many recipes for this as contemporary cookbooks do for chocolate cake. This recipe, from Claudia Fleming, pastry chef at New York City's Gramercy Tavern, is superlative—wonderfully moist and spicy.
•This recipe was tested with Grandma's brand green-label molasses.
•Like the chocolate decadence cake, the gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature.
Recipe information
Total Time
1 3/4 hr
Yield
Serves 8 to 10
Ingredients
Special equipment:
Accompaniment:
Preparation
Step 1
Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
Step 2
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Step 3
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.
Step 4
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.
Step 5
Serve cake, dusted with confectioners sugar, with whipped cream.
