Happy New Year. Was so delicious I didn’t care it fell apart. I wondered if I could just make the Gramercy cake in a different pan in the future? Whoa! i made half the batch into a dozen cupcakes and let my daughter decorate them with fresh whipped cream and nonpareils :). GUESS WHAT? We knew there was a reason we loved chickpeas. 2 1/2 cups all-purpose flour, plus more for pan I do find your recipes to be fail proof and easy for me. to serve gingerbread with anything other than lemon sauce–you know, lemon juice, zest, sugar, and cornstarch. I baked my fourth cake since October and it just keeps getting more delicious. This year it did not come out of the pan nicely, and, in fact, some of it fell on the floor (5 second rule!). Just pulled this out of the oven, amazing smell and looks sooo delish! Thanks for the great recipe! They are perfect size for my fingers to pinch some out or for a measure spoon! Butter and flour parchment and sides of cake pan, or spray both with a nonstick baking spray. 2 teaspoons baking powder Looking forward to a slice with vanilla ice cream later! Anyway It takes me awhile to leave a comment. I would really appreciated your thoughts on this. Oopsies? Would this work as a layer cake with cream cheese frosting? And the batter came together beautifully. I’ve made this cake a couple of times since last year. Deb! I might even increase the fresh ginger next time. Reminds of the ginger cake at Park Chow in San Francisco. I had a little trouble when it came to mixing the dry and wet ingredients. shari — I don’t only use one brand of molasses. Moos, lovely texture (I was worried as I didn’t get a smooth mixture after I added the dry ingredients to the wet but it was perfect) My husband doesn’t like molasses so I now have the whole cake to myself, even better! I think I will stick to the Gramercy Tavern recipe next time. Post was not sent - check your email addresses! I was sad. great recipe–excellent with some canned peaches(drained) in the mix too. I even managed to squeeze some pear jam/apple butter into the recipe for extra moistness and to tie all the flavors together. Kicks ass. to make sure I haven’t done it yet. Confectioners sugar is also sold as powdered sugar and, in the UK, as icing sugar. The batter was runnier than the photos, as other reviewers experienced, but this did not negatively affect the result. It’s in the over now! After considerable experimentation and frustration, I finally tried what the various servers from whom I’d begged the recipe told me: it’s just whipped cream. I’m bookmarking this to make soon. We added 2/3 cup dried cranberries & 1 cup chopped walnuts to one half (split the recipe into 2-9in round pans) and it gives it a perfect crunch & tartness that gingerbread always longs for. Oh well. :) will definitely make again. YUM. Isn’t that weird??? I love gingeranything with green tea. The Smitten Kitchen wants you to know that it’s going to be okay, that cake is delicious whether it’s in one piece or seventeen irregular ones that have been tossed in a bowl with whipped cream because of course you meant for it to be a trifle, sheesh. Second time I’ve made this, and I dont have a flour sifter, so there were some flour pockets on the first attempt, and I only half attempted to flour with a colander, and it still turned out excellent. Thank you! I felt so sad my Best Gingerbread Cake of All Time fell apart. Years ago, at Mustards Grill up in Napa Valley, I had a dessert I’m still thinking about after all these years – gingerbread with a hot lemon glaze sort of thing poured all over it. It said to mix just until combined but, I figured that it would be best to get most of the big lumps out so I whisked it pretty good. Snack on some Yes Peas, made from just peas, oil, and sea salt. In fact back in the 70’s when I was in High School my typing teacher advised me to give up his class as I had no aptitude for it. Deb, thank you for this wonderful recipe. So warm, moist, comforting and yummy. ok, so i bought the molasses pictured above (since i couldn’t get to my brer rabbit classic) and looked at the ingredients and saw that it’s blackstrap, not regular. This recipe looks surprisingly simple, it’s Christmas Eve, and for some reason I happen to have all the necessary ingredients. If I were to use stout instead of the water in this version, will that give it too much rise, and I’ll end up in an I Love Lucy episode? OMG! Hey, I saw that M.S. Martha Stewart has a version: http://www.marthastewart.com/338997/chocolate-ginger-cake-with-bourbon-sauce. What I did remember, however, was a Gingerbread Snacking Cake I’d spotted from Martha Stewart that week, a simpler cake, one served in little squares, one baked with a parchment paper liner to ensure that it always releases from the pan, and I suspected that I could throw it together in very little time. Baked this Christmas eve, made one mistake of baking it an 8×8 pan because I wasn’t paying enough attention, however besides a little spilled edge I cut off after baking it worked perfectly! I love that you incorporated all those spices! But they’re on my list for next year. Chewy Honey Granola Bars. • 1/2 t ground cloves Fresh ginger is tricky… Texture isn’t smooth like cake. Thank you so much! Needless to say, for the actual day, we’ll stick with that one. Talia — Yes, mix it in the same step. A friend brought dinner over for my family after I was recovering from childbirth and with it was a lovely pan of dark cake. Julia, I’ve been soaking my whole cloves in boiling water to get some flavour from them, any other advice? Such a great idea to serve it with mulled wine. I discovered that even cake mix chocolate cake is transformed by this treatment. There's sweetness from the honey, chewiness from the raisins, hints of chocolate and cinnamon, and a bit of crunch. It certainly looks and smells wonderful as it’s finishing up in the oven. I made the Gramercy Tavern Gingerbread yesterday and it totally stuck. I definitely want this RIGHT NOW!! Is it the difference in liquid ie water vs stout? Nothing to add about the recipe as I haven’t tried it yet (although I plan to). I decided to try this snacking cake because it sounded so easy and I was busy with other dishes for Christmas (including the braised beef short ribs adapted by Deb from Suzanne Goin – those were incredible!) Loved that you used real ginger! It is so nice to have a party with which to present this cake. Sadly, I’m terrible terrible terrible at email. I just made this and my kids, who I would have bet cash money would hate it, devoured half already. In a whopping 21 chips (now that is a serving! What a wonderful site and community of readers! Peace and blessings, Cindy — I have them out on open shelves. (this is my first comment on your blog). It barely took 30 minutes to bake a half-recipe. I have now made this recipe twice (once for a Christmas Eve dinner and once for Christmas Day lunch). This looks great! This cake was my plan B when I wanted a Xmas treat for the kids to decorate but didn’t have a rolling pin to make gingerbread cookies — and it was so much easier and faster (I made it without the fresh ginger). He also loves rum raisin so I make jars of them to spoon over vanilla ice cream, etc. I did it in a 9” cake pan and halved the recipe and it took about 25 minutes. Elaine, Cheers for a wonderful New Year for you and your family. Totally doable! If I didn’t have so Christmas cookies plus apples that need baking into cake I’d be making this again. On the latest episode of Southern Charm, Madison and Austen continue to bicker, Danni and Kathryn's friendship is fractured, but Shep Rose had the time of his life during a beach day outing. Deb I know you don’t do this as your since of humor shines through in every post. It’s not bad, it’s just not what I expected. I added the tbsp of fresh ginger and really like it, though can see why others might not if they’re not ginger fans. No apologies necessary and have a wonderful holiday season and a peaceful and healthy new year! I love how easy this was and was eating a piece in less than an hour from when I started. I got too excited and took it out of the pan to early! Then I cut the fell apartness in to slices LIKE I MEANT IT THAT WAY. Do you think this will do the trick and should I cook it a bit longer due to the depth of the tin? I greased and floured the paper and baking dish but did not have any baking spray. But the end result is incredibly moist, with a super-thin, chewy crust on top. I will try it again. Have everything except I’m out of dark brown sugar – thoughts on subbing light brown in this? Anyway, thanks for this version, I may break down and try it as soon as I get out of rehab because that’s what it’s gonna take to break my addiction to the gramercy gingerbread!

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