Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 24, 2011 11:52 PM

Which Gramercy Tavern Gingerbread/cake recipe?

There have been a lot of posts on this forum about the Gramercy Tavern Gingerbread, but there are two recipes on epicurious with significantly different quantities of sugar.

Also, the first recipe calls for a 6-cup bundt pan while the second one uses a 10-12 cup, even though both recipes basically use the same amount of ingredients. What is the correct measurement?

  1. Click to Upload a photo (10 MB limit)
  1. The recipe I've got uses a cup each of granulated and brown sugar plus a cup of molasses and bakes perfectly in a 10-cup bundt pan. You could probably get by cutting the total sugar by 1/3 (1/2 cup each of granulated and brown sugar + 1 cup of molasses) if you wanted to or planned to serve it with ice cream.

    Do you think that, since 10-cup mold are less common, that different cooks have simply made a choice between the more typical 12- and 6-cup sizes? If you don't have a 10-cup pan, the 12-cup is probably a safer bet.

    1. Seems like another version of the Gramercy Tavern Gingerbread was submitted by the author prior to the release of her book "The Last Course" in 2001. I have yet to try her gingerbread cake, but the recipe in your first link the one posted in her book. I can't vouch for which one tastes better, I imagine that the one with significantly more sugar must be easier to release using a standard 10-12 cup bundt pan and no clue as to whether the batter fits in a 9x5-inch oaf pan since this size is not indicated, but the recipe in her book does. I'll be trying the one with less sugar as I have the smaller 6-cup bundt pan and it's also interchangeable with the loaf pan.

      1. The one in The Last Course is the one that I have made. It calls for a 6 cup bundt pan, so it must be the same as the first one you link to. It is absolutely delicious with a very serious, adult taste. I'm not sure children would like this, but my 15 year-old did. I do have one important piece of advice: many CHers who have made this have complained about the difficulty of removing it from the pan. I used the Wilton Cake Release, and had no problems whatsoever. If you don't buy it, make sure that you obsessively butter and flour your pan otherwise it will not release properly...

        15 Replies
        1. re: roxlet

          So did you actually use a 6 cup bundt pan when you made the cake? Or a regular 10 cup one?

          1. re: flzhang

            I don't know how many cups it was, but it was the smallest one I had, and smaller than my 10 cup one.

          2. re: roxlet

            My 10-cup mold is that W-S gold finish. I certainly had to use a flour + oil baking spray but it released easily.

            I *hate* paying W-S's grossly inflated prices but they had an exclusive on a really great shape and that awesome finish.

            1. re: roxlet

              That's my favorite, the Guinness Stout Ginger Cake, which I've made multiple times. It works well in a 9-inch springform pan, too. Its sweetness and spice are perfect to my taste. The other has twice as much sugar and no fresh ginger.

              1. re: Caitlin McGrath

                Thanks for that pan info, Caitlin, I prefer a round pan for gingerbread, rather than a loaf pan, and don't have a 6 cup bundt.

                1. re: bushwickgirl

                  If you have the book, you can see that she has baked this cake in a really interesting shaped pan that is not exactly a bundt. I have been all over the internet looking for a pan like that, but alas, no luck!

                  1. re: roxlet

                    Alas, I do not have the book. Can't seem to find a reasonably priced copy, either new or used. Sadly I didn't buy it when it was first published, and now it's very sought after.

                    Can you describe the pan?

                    1. re: bushwickgirl

                      It's taller than a bundt, but is very decorative with lots of indents and design. This is the result of the cake, not the pan...

                2. re: Caitlin McGrath

                  I'm making this cake later today for a dinner party tomorrow evening. 2 quick questions:

                  1. In the 9 inch springform, was the timing similar to a loaf pan (@ 1 hr).

                  2. Would chocolate chips added to the batter be overkill? I love the ginger/chocolate combo but don't know if it's too much for this recipe.


                  1. re: beetlebug

                    I would skip the chocolate. The beauty of this recipe is that the flavor is quite sophisticated and nuanced. I adore ginger - this cake takes it to a whole new level. Chocolate would simply detract imo.

                    1. re: beetlebug

                      As I recall, the timing in the cake pan was similar to what the recipe states, but I'd definitely start checking early. Good idea to make it today, as it gets better on sitting. (Not that it ever usually lasts so long, but incidentally, this morning I finished a bit of the one I baked exactly two weeks ago. It had been sitting on the counter in a ziplock bag, and was still perfectly moist and delicious.)

                      And I concur with meatn3 on skipping the chocolate chips. I'm also crazy about the chocolate/ginger combo, but it's not right for this cake, IMO.

                      1. re: beetlebug

                        I have made this with chocolate stout when it was on hand. It worked well.

                        1. re: beetlebug

                          I've made it 3 times now (recent) and I did it in a 9 inch springform with foil wrapped around the bottom, placed on a 1/2 sheet pan. Takes my oven about 46 minutes.

                          I use Wilton Cake Release, works like a dream. Also I use a parchment round.

                          Makes the whole house smell great. Freshly whipped cream, slight amount of sugar, finishes it off (spooned on to slices when served).

                          1. re: beetlebug

                            Great. Thanks for the info everyone. I'm going to omit the cc and check around the 45 minute mark. I did read in earlier threads that it improves with age so I actually planned ahead this time. Report sometime next week.

                            1. re: beetlebug

                              I just pulled it out of the oven and the whole house smells so delicious. It took about 45 minutes in the 9 inch springform pan. I was 2T short of molasses but I think it will be fine.

                      2. As long as it does not over fill the pan (I believe 2/3 full is about right), the exact size of the pan does not matter - provided, of course you know how to test for doneness. If you use a pan with more surface area, the cake will be thinner. It also does not need to be a bunt pan. One recipe says you can use a 9x5 loaf pan. With 2 cups of flour this sounds about right. I regularly split a 3c recipe between 2 pans, and get loafs that are on the thin side.

                        Also sugar is largely a matter of taste. This is a 'muffin method' cake (it does not cream butter with sugar), so the amount of sugar is more a matter of taste than structure. I think the one with 2c of sugar would be too sweet for my taste.

                        The one in the 10c pan bakes a bit faster (50 v 60), consistent with it being a bit thinner.

                        Note that one recipe calls for 1/2 tablespoon of baking soda, the other 1/2 teaspoon. The 1/2 teaspoon is more consistent with other baking recipes.

                        Other than the use of beer, this recipe is not all that different from quick bread and muffin recipes. It could even be baked as muffins/cupcakes.

                        1. Hi,
                          Has anyone ever tried making these in Cupcake form, just curious since I had a hard time getting it out of the pan too but LOVE the Gingerbread probably the best Gingerbread I've ever had, I think I might try it just to see.

                          1 Reply
                          1. re: tidecreek

                            How about baking it as muffins? :) A year ago I thought it would work fine as muffins, but that was just an informed opinion, not a result of experience.