Do you think there's an error in this version of Grammercy Tavern Gingerbread? >>

A

ann

Well-known member
I have some Sugar in the Raw (packets) from a recipe I tried and went to search new recipes.

I found the Grammercy Tavern Gingerbread recipe that I love. It uses "Sugar in the Raw", but there's only 1 cup of sugar listed. The original recipe calls for 1 cup sugar and 1 cup packed dark brown sugar.

Do you think there's an error? Thanks for reading.

1 cup molasses

1 cup Guiness Stout beer

1 1/2 teaspoons baking soda

1 tablespoon fresh grated ginger

2 cups all purpose flour

1 1/2 teaspoons baking powder

1 1/2 tablespoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

Pinch of cardamon

3 large eggs

1 cup Sugar In The Raw turbinado sugar

3/4 cup canola oil

Butter and flour an 8" bundt pan. Bring molasses and beer to a boil; remove from heat and add baking soda (mixture will foam up); cool to room temperature. Add grated ginger.

Sift together all dry ingredients.

In a large bowl, whisk together eggs and sugar until thick. Whisk in oil in steady stream.

Add beer and dry mixes alternately to egg mixture beginning and ending with dry mix.

Pour cake batter into bundt pan. Bake in a preheated 350°F oven approximately 1 hour or until cake springs back when touched. Allow to cool to the touch and turn out onto a cake rack to cool completely. Serve with fresh whipped cream or your favorite vanilla ice cream.

 
I've read the reviews on this before Ann. There are two versions of this recipe

The first was much sweeter and from one of their cookbooks. When this one was published, the sugar was reduced.

I think the recipe reviews address this at epicurious.com

 
Thank you Marilyn. I made the Sugar in the Raw gingerbread version

I called the company and they said they've never had any complaints that the recipe failed.

It took 45 packets to equal 1 cup for the Grammercy Tavern Gingerbread "S-I-T-R" variation.

It didn't change the texture or taste. Still moist and delicious.

 
A word about this recipe...

I use the one that Marilyn linked to, but I decrease the oil to 1/2 cup, and then use a larger loaf pan. The results are less greasy and lighter, and it rises much more, hence the need for the larger pan.
As for the stout, it originally called for oatmeal stout, and I use the stuff dh brews, using the recipe in T&T section.

 
I made this recipe from EPI and cut the white sugar to 1/2 cup and it was plenty with the molasses

and the brown sugar. I did add some chopped candied ginger. Good, but I find candied ginger can overpower a dish, so I added maybe 1/4 cup or less. I would not use expensive raw sugar in this recipe. Too many other strong flavors in this for raw sugar to make any difference. you can buy Sugar in the Raw in bags for easier measuring.

 
Holy cow! 45 packets of Sugar in the Raw??? They sell it here in a box

about the same size as a box of powdered sugar. I use Sugar in the Raw as sanding sugar for scones and rolling cookies in it...It might be worth looking into a box of it.

 
I've made this cake several times...and Claudia Flemming's version is a winner...

Last year I made it for a group of 50. A friend of mine was doing a "Round the World" dinner and the last course landed on Ireland. Since he's not a baker, he asked me to do the desserts. I ended up doing a dessert based on the drink called an "Irish Car Bomb."

These individual Guiness cakes were cooked in muffin tins. Then to serve, we inverted them in a pyramid-esque look, then topped with an ice cream made with Jameson Whiskey, and drizzled with Baileys. It was a big hit.

 
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