Gingerbread Bundt with Espresso Glaze

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desserts & sweets / In the Kitchen

I disagree that enjoying gingerbread is a cold weather affair. Case in point; this cake. Not only rich and delicious, it is a great way to use up that lingering bottle of guiness a month past St. Paddy’s day.

{this recipe comes from Gramercy Tavern…and developed by Claudia Fleming. I have made this recipe and the recipe in her book “The Last Course”. I prefer this one. I have made a couple very minor adjustments to the recipe, which I will announce so you may or may not choose to do the same}

Gingerbread Bundt
{Gramercy Tavern}

1 cup oatmeal or guiness stout
1 cup dark (not blackstrap) molasses
1/2 tsp baking soda
2 cups all purpose flour
1 1/2 tsp baking powder
2 Tbs ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
pinch ground cardamom
generous pinch kosher salt {my addition–optional}
3 large eggs
1 cup dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
1 Tbs Trablit coffee extract *or 1 Tbs espresso powder {my addition-optional)

Preheat oven to 350F. Use shortening to grease pan (trust me on this…pan spray will not work, butter works better, but shortening works the best) and then dust with flour. Set aside.
Boil stout (or other beer if using) with molasses. Take off heat and then whisk in baking soda. The mixture will bubble up, so make sure your pan has plenty of room, so the mixture does not overflow. Allow to cool to room temperature. Sift together flour, baking powder, salt (if using), ginger, cinnamon, cloves, nutmeg, and cardamom {if using espresso powder, sift with flour. If using coffee extract, whisk in with eggs and sugar} Whisk together eggs, brown sugar and granulated sugar until completely incorporated. Whisk in oil and then molasses mixture. Add flour in single addition and whisk until it is just combined. Pour into prepared pan and bake about 50 minutes or until a tester comes out clean. Allow to cool in pan on rack for about 5 minutes, then turn onto rack, and allow to cool completely.

Espresso Buttermilk Glaze
{this is entirely my addition and is optional}
1 lb confectioner’s sugar
1 oz strong espresso
1 Tbs Trablit coffee extract or 1 Tbs espresso powder
buttermilk

Place the confectioner’s sugar in a bowl. Mix the trablit or espresso powder into the espresso. Pour the espresso bit by bit careful not to thin out the confectioner’s sugar too much. If the confectioner’s sugar is still too thick to pour, add buttermilk until you get a pouring consistency. NOTE: this uses such a small amount of buttermilk, if you don’t have it on hand, you can easily substitute cream, half and half or milk.
Generously pour over cooled cake and allow to harden.

*Trablit is a very strong and specific coffee extract. It cannot be substituted with clear extract or candy oil. If you can’t find it (or it is cost prohibitive) please use espresso powder.

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