Receita
Chudda's Cuisine/Lounge
Dec 21, 2015
8 Comments

EGGNOG GINGERBREAD CAKE

This eggnog gingerbread cake combines two Christmas classic flavors in one. The gingerbread cake is rich, super moist and the eggnog glaze gives the final elegant touch. The glaze is not overly eggnoggy but you know it’s eggnog and not just vanilla. It also makes a wonderful hostess gift.

EGGNOG GINGERBREAD CAKE

When I (Marilyn) think of gingerbread, I think of the spiced gingersnap cookies that my grandmother used to make.  They were the best!  When I took a bite into the chewy, moist cookies the flavor from the spices just made my day!  This was what I wanted from a gingerbread cake…..and I found it!!  I LOVE Gramercy Tavern.  I’ve always wanted to eat there but unfortunately we never had the time when we were in New York. The closest I can come to there now is to share one of their amazing recipes!  This gingerbread cake was like my grandma’s cookie in a bundt cake!! (although I’m pretty sure she didn’t put beer in the cookies :))  This was one of the most flavorful and moist cakes I’ve had in a long time!  Ludmilla had a great idea to top it with the eggnog-rum glaze….it was a hit!! Make this cake for the holidays and you and your guests will love it!  I only wish grandma was here to try it!!!

EGGNOG GINGERBREAD CAKE

When I read “Diners across the city have sticky fingers — and not just the kind hat come from eating chicken wings” I started laughing so hard with this phrase. I’ve seen so many thing that you couldn’t it believe.

EGGNOG GINGERBREAD CAKE
 
Ingredients
  • GINGERBREAD CAKE
  • 1 c. oatmeal stout or Guinness Stout
  • 1 c. dark molasses (not blackstrap)
  • ½ tsp. baking soda
  • 2 c. all purpose flour
  • 1½ tsp. baking powder
  • 2 T. ground ginger
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. freshly grated nutmeg
  • pinch of ground cardamom
  • 3 large eggs
  • 1 c. packed dark brown sugar
  • 1 c. granulated sugar
  • ¾ c. vegetable oil
  • EGGNOG GLAZE
  • 3 T. eggnog, (not nonfat)
  • 1 T. spiced rum
  • 1½ c. confectioner's sugar
Instructions
  1. GINGERBREAD CAKE
  2. Preheat oven to 350F.
  3. Generously butter a 10 inch bundt pan and dust with flour, knocking out the excess.
  4. Bring stout and molasses to a boil in a large saucepan and remove from heat.
  5. Whisk in baking soda, then cool to room temperature.
  6. Set aside.
  7. Sift together flour, baking powder and spices in a large bowl.
  8. In a separate bowl whisk together eggs and sugars.
  9. Whisk in oil, then molasses mixture.
  10. Add to flour mixture and whisk until just combined.
  11. Pour batter into bundt pan and tap pan sharply on counter to eliminate air bubbles.
  12. Bake in the middle of the oven until a toothpick inserted comes out with just a few moist crumbs, about 50 minutes.
  13. Cool cake in pan on a rack for 5 minutes.
  14. Turn out onto rack and cool completely.
  15. EGGNOG GLAZE
  16. Whisk the powdered sugar into the 3 T. of eggnog and rum.
  17. You can adjust the amounts depending on how thick you want the glaze.
  18. Drizzle over gingerbread cake.

EGGNOG GINGERBREAD CAKE

Ludmilla Ramos and Marilyn Chudda
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8 comentários
  1. Angie @ My So-Called Chaos - 21/12/2015 - 16h35

    That looks so delicious! YUM!

  2. Ashleigh - 21/12/2015 - 19h35

    This recipe looks so good, I can’t wait to try it! Thank you for sharing!! Have a Happy Christmas!

  3. Leah - 21/12/2015 - 19h50

    Oh, my! This sounds amazing! Yum!

  4. Julia @ Lord Still Loves Me - 21/12/2015 - 20h46

    This cake is BEAUTIFUL. Not to mention, I bet it also taste delicious. Thank you for sharing the recipe! 🙂

  5. Marie - 21/12/2015 - 21h30

    This looks amazing! I’m a huge fan of Guinness anyway, so add it to a holiday cake and I’m there!

  6. michele - 22/12/2015 - 04h10

    Eggnog and gingerbread? A marriage made in heaven! Love it!!

  7. Aishwarya S - 22/12/2015 - 09h19

    Oh my! It looks so delicious! Mouth-watering!

  8. Vicky @Avocado Pesto - 25/12/2015 - 04h33

    Love the idea of combining two xmas classics in one! Brilliant!

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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