Gingerbread House, Now and Then

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Gingerbread House Cake, 2012

Gingerbread1973

Gingerbread House, 1973

Almost 40 years ago, in this picture our sons Benjamin, Jeremy, and Sean admire one of the first gingerbread houses I ever made.  They did help!  We didn’t know that many years later, Sean’s 10 year old daughter would be baking and I would be helping her!

Skye and I enjoyed making a wonderful gingerbread house cake this year.  A simple dusting of “snow” was all the decoration needed and this cake is definitely a joy to eat. Nordic Ware has a collection of these pans, which range from this size down so you could make a whole gingerbread village!  We used the gingerbread recipe that came on the Nordic Ware cake pan label, but any 9 cup bundt cake recipe will work.  Next time we will use a recipe that includes dark brown sugar and/or dark molasses so the cake will be a darker color.  This recipe from the February 2000 issue of Gourmet Magazine uses both, as well as dark beer.  I seldom post a recipe I haven’t tried, but maybe this is one we can try out together.  Let me know what you think.  If you don’t have the house cake pan, use a traditional bundt pan.

Gramercy Tavern Gingerbread Cake
by Claudia Fleming
Gramercy Tavern, New York, NY
1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
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
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting

Special equipment:
a 10-inch (10- to 12-cup) bundt pan

Accompaniment: 
unsweetened whipped cream

Preheat oven to 350°F. Generously butter bundt 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 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.

Serve cake, dusted with confectioners sugar, with whipped cream.

Gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Gramercy-Tavern-Gingerbread-103087#ixzz2GGlYyRam

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