Also the liquids in both the Honey Cake and the Claudia Fleming cake here are quite volatile. The sinking in these two cakes you mentioned is from a batter being too liquidy for the ingredients in it that give it structure to keep it up. I am sure it will keep well-wrapped in the freezer even longer. It will keep 3 days, covered, at room temperature. Serve cake, dusted with confectioners sugar, with whipped cream.ĭo ahead: This gingerbread is better if made a day ahead. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Add to flour mixture and whisk until just combined. Sift together flour, baking powder, and spices in a large bowl. Whisk in baking soda, then cool to room temperature. I will be more generous next time.)īring stout and molasses to a boil in a large saucepan and remove from heat. I used a nonstick pan with a butter/flour spray and still lost a chunk of cake. Generously butter bundt pan and dust with flour, knocking out excess. Speaking of, I have successfully divided bundt pan recipes into two full-sized loaves before, but haven’t tested it with this recipe yet. You’ll only want to consider dialing it back a pinch if you are subdividing it into a pan that you won’t serve upside down. Since it was in a bundt pan (flipped upside-down for serving) no one will be the wiser, but I suspect if the problem is anything like the sinking honey cake, there might be too much baking powder in it. The only snafu I ran into with this recipe is that the cake sunk a bit. Or, it’s for people like me, who didn’t even know she liked gingerbread before trying it. It is not mild or docile in any way this is for that family member who loves old-school, intense gingerbread cakes and complains that they don’t make them like they use to. Just to note, this is no Starbucks gingerbread loaf. Whatever your version of a perfect Christmas is, I hope you get it. I hope that whereever you are, your break is both merry and bright and filled with homemade deliciousness, the John Denver and the Muppets Christmas Album, argyle sweaters, egg nog, lasagne and gingerbread houses, or you know, Chinese and a movie.
(These days, she’s at the North Fork Table & Inn, making delicious breakfast scones among other things.) Things just seem to taste better when she baked them first. It doesn’t hurt that this is from one of the only chefs I break my no-fawning-over-chefs-rule for: Claudia Fleming, back when she was at Gramercy Tavern, one of the only restaurants I break my no-restaurant-worshiping rule over.
It took me 32 years to make gingerbread but I got lucky on the first try with this one. It can’t help being awesome, and fragrant (our living room smells like Christmas), attention-grabbing (nobody puts it in the corner) and totally respecting of your busy schedule (because it tastes even better on days two and three than it did out of the oven). This is dark and sticky and chewy and heavy and spicy and a zillion other adjectives that end in y that are so overused, they border on hackneyed, but you know what? It is not this cake’s fault.
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