Gramercy Tavern's gingerbread from Smitten Kitchen by Claudia Fleming and Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • trmarvin on February 16, 2019

    One of the most outstanding cakes I've ever made, and this is coming from a houseful of people lukewarm on gingerbread. Don't worry if it won't unmold nicely for you, just serve it as a trifle with maple whipped cream (possibly even better).

  • clcorbi on December 15, 2017

    Delicious. I split the recipe into two loaf cakes and, while they both ended up rather short, this cake is so rich that I don't mind having smaller slices. There is so much sugar in this recipe that you end up with a really lovely crackly crunch, yet the inside of the cake stays super moist. I can't wait to have a slice with some whipped cream.

  • Vanessa on October 01, 2012

    I've been a big fan of Laurie Colwin's gingerbread for years. Until now, I've not been tempted to stray. But this Smitten Kitchen/Gramercy Tavern version is incredibly good. I used Dogfish Head Palo Santo for the beer (and that might have had something to do with the results, too!). I did think that the cake was a bit too sweet, though it has a lovely crispy gooey sweet crust, and next time I will use less sugar, and less oil too.

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