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claudia fleming's gingerbread - question

rubys Dec 16, 2006 04:33 PM

Can i make this gingerbread a day in advance?

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  1. Candy RE: rubys Dec 16, 2006 04:37 PM

    No problem

    1. v
      Val RE: rubys Dec 16, 2006 04:40 PM

      Are you talking about the Gramercy Tavern gingerbread cake? If so, I agree with Candy...to us, it tasted even better the next day. Made it for Christmas dessert last year; delicious with freshly whipped cream. That's a really great cake!

      3 Replies
      1. re: Val
        rubys RE: Val Dec 16, 2006 04:45 PM

        yes, that's the one. i am making it for a hannukah dinner
        for tomorrow. thanks for the advice.

        1. re: rubys
          Produce Addict RE: rubys Dec 16, 2006 04:48 PM

          can you post a recipe or a link to it?

          1. re: Produce Addict
            Candy RE: Produce Addict Dec 16, 2006 05:03 PM


      2. v
        Val RE: rubys Dec 16, 2006 05:06 PM

        There are actually 2 Gramercy Tavern Gingerbread recipes at Epicurious...I use the "other" recipe but both have garnered rave reviews...the one I use does not have fresh ginger in it but I'll bet it's great.

        1. h
          hummingbird RE: rubys Dec 17, 2006 04:35 AM

          Do you think I could use a Porter instead of the Guinness?

          2 Replies
          1. re: hummingbird
            Candy RE: hummingbird Dec 17, 2006 04:10 PM

            That will work too.

            1. re: Candy
              hummingbird RE: Candy Dec 18, 2006 03:23 AM


          2. oakjoan RE: rubys Dec 17, 2006 08:07 AM

            I've made this twice and both times it was great. It's spicy, tasty, and very moist. I used oatmeal stout and grapeseed oil and fresh ginger in the recipe.

            Great the next day. Took it to the annual Chowhound picnic a few months ago.

            1. d
              Diana RE: rubys Dec 17, 2006 04:48 PM

              Is it true its best to cut the granulated sugar in half? That's a LOT of sweetness in the recipe as written!

              8 Replies
              1. re: Diana
                cheryl_h RE: Diana Dec 17, 2006 07:37 PM

                I would reduce the granulated sugar by quite a bit. I love the gingerbread but find it too sweet for my taste.

                1. re: Diana
                  jen kalb RE: Diana Dec 17, 2006 09:59 PM

                  We didnt find it too sweet - I would be concerned with a reduction in tenderness if you cut it too much.

                  1. re: jen kalb
                    oakjoan RE: jen kalb Dec 18, 2006 04:26 AM

                    I didn't find it too sweet either and I don't have a really sweet tooth.

                    1. re: oakjoan
                      Produce Addict RE: oakjoan Dec 18, 2006 12:56 PM

                      Note that there are 2 recipes are epicurious--and one has double the sugar of the other (and a few other, smaller, differences), so jen kalb and diana might actually be agreeing on how much sugar it needs! One is called Guiness Gingerbread and the other is Grammercy Tavern gingerbread.

                      1. re: Produce Addict
                        jen kalb RE: Produce Addict Dec 18, 2006 01:24 PM

                        I havent seen the epicurious recipes - I cooked the recipe shown in her book - that one works. Sometimes problems with genuineness of online recipes, even on epicurious.

                        1. re: jen kalb
                          babette feasts RE: jen kalb Dec 18, 2006 05:42 PM

                          The one in the book is the one with half the sugar. I have been making it and would definitely not want twice as much sugar!

                          1. re: jen kalb
                            Caitlin McGrath RE: jen kalb Dec 19, 2006 12:52 AM

                            The recipe that Candy provides a link to above is the Guiness Stout Ginger Cake recipe reprinted verbatim from The Last Course. The other recipe on Epicurious is called "Gramercy Tavern Gingerbread," and has twice the sugar and no fresh ginger, making it a different cake in the end.

                    2. re: Diana
                      Caitlin McGrath RE: Diana Dec 19, 2006 12:54 AM

                      Use the recipe Candy links above - the original, which has half the sugar and includes fresh ginger.

                      I have found that this recipe (the original) works perfectly in a 9-inch springform pan, if you want a round cake.

                    3. k
                      Knifethrower RE: rubys Dec 19, 2006 11:25 PM

                      Just had to throw in my two cents. Not only am I miffed at the duplicity in recipes, but I just made TWO batches for the office, one after the other. I am totally embarrassed to bring a sunken, sticky, unappealing looking mess to my colleagues. Why in the world can't recipes be debugged BEFORE they go out on a website as allegedly reputable as Epicurious? I just wasted my time. Due to the added sugar, I can hardly taste any of the spices I carefully tweaked to taste (I added white pepper and a bit of cayenne, for a bite), and I am too embarrassed to wrap this up as a gift.

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