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Oct 23, 2008 07:34 PM

Gramercy Gingerbread Question

Planning to make this gingerbread tomorrow, but I've read such conflicting things: should I make the Gramercy Tavern Gingerbread or the Guiness Stout Ginger Cake?

Also, what kind of stout do you recommend?

thanks in advance!

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    1. i can only give you my preferences, as others will certainly argue the opposite.

      while the cake has crystallized ginger pieces in it, i prefer the gooier, denser texture of the gingerbread, and prefer to make it in loaf pans (greased and floured) to maximize exposed top surface area. also, i use guiness stout. i've always gotten rave reviews, and it's a request of several friends for their birthdays, or their parents' birthdays, or groundhog's day...

      try both recipes; try both stouts... you will be the best judge as to what's right for you. honestly, you can't go wrong with either.

      3 Replies
      1. re: Emme

        The Guinness Stout Ginger Cake does not have crystallized ginger, it has grated fresh ginger, which does not add any textural change. There are two differences in the ingredients (the rest of the ingredients are exactly the same, including amounts): The Guinness Stout Ginger Cake calls 1 cup of sugar and includes 1 T. of fresh ginger, and the Gramercy Tavern Gingerbread recipe calls for 2 cups of sugar and dry spices only. Obviously, doubling the sugar affects the texture (giving the results Emme prefers), and makes for a much sweeter cake, while using less sugar and more ginger gives a more intense ginger flavor (which I prefer; it's plenty sweet enough to my taste).

        Confusingly enough, the version that is (or was) actually served at Gramercy Tavern is the Guinness Stout Ginger Cake (along with other desserts I enjoyed there, the recipe is in The Last Course: Desserts from Gramercy Tavern, by Ms. Fleming). The Gramercy Tavern Gingerbread is a magazine's tweaking of the recipe. Both work fine, so which you choose to bake (and which you prefer) is simply a matter of your taste.

        1. re: Caitlin McGrath

          yes im sorry i don't know where my mind was... fresh not crystallized... what i *think* i was thinking was that i might *include* crystallized ginger next time :)

          very good analysis of the difference between the two caitlin. you have to not hate sweet to love the gingerbread. and because of the sugar difference, the gingerbread is definitely stickier, and the top "crusts" are definitely different, so as caitlin suggests, it's so just a matter of taste!

          1. re: Emme

            I'm sure crystallized ginger would be a delicious addition to either recipe, although I think the fact that it's not a very thick batter (all the liquids, plus oil) might create suspension issues.