Gingerbread Cake by Gramercy Tavern

by Claudia Fleming formally with Gramercy Tavern now with North Fork Table & Inn – recipe adapted from Smitten Kitchen

A rich cake – topped with sugar, or icing, or whipped cream to make a decadent dessert! Try with fruit and Greek yogurt for a rich breakfast or snack treat.


1 cup oatmeal stout or your preferred stout
1 cup dark molasses (not blackstrap)
1/2 tsp baking soda
2 cups Maine Grains sifted flour
1 1/4 tsp baking powder
2 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp grated nutmeg
a pinch of cardamom
3 large eggs
1 cup packed dark brown sugar
3/4 cup veg oil
confectioners sugar for dusting - or the topping of your choice


  1. Preheat oven to 350 degrees. Generously butter a bundt pan and dust with flour knocking off the excess.
  2. Bring stout and molasses to a boil in a large saucepan and then remove from heat. Whisk in the baking soda – then cool to room temp.
  3. Sift together the flour, baking powder and spices in a large bowl. Whisk the eggs and sugar in a separate bowl. Whisk the oil, then molasses mixture in to the egg mix. Add this to the flour mixture and whisk till just combined.
  4. Pour batter into the prepped bundt pan and rap the pan sharply on the counter to eliminate air bubbles. Bake in the middle of the oven till a toothpick comes out mostly clean – about 50 minutes. Cool the cake in the pan on a rack for 5 minutes then turn out onto a rack and cool completely before adding sugar or other topping.
  5. The notes suggest making this cake the day before and kept covered at room temp for up to 3 days. Cake can also be kept well wrapped in the freezer for a treat at a later date (one of my favorite things to do). 


Course: Dessert, snack, breakfast with fruit and/or a Greek yogurt topping