Tuesday, November 09, 2010

Espresso Gingerbread Cake

Espresso Gingerbread Cake

1/2 cup dark molasses

1/2 very strong coffee of espresso, cooled to luke warm

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon soda

1 tablespoon instant espresso powder

2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1 1/4 cups butter

1 1/4 cups light brown sugar

3 large eggs + 2 large egg yolks

Espresso Glaze-(optional)

1 cup confectioners' sugar

1 teaspoon dark rum

1 1/2 tablespoon brewed espresso or 1 1/2 instant espresso powder dissolved in 1 1/2 tablespoon hot water.


Pre heat oven to 350 degrees

Spray a bundt pan or 4 mini loaf pans

In a liquid measuring cup, whisk the molasses with the coffee.

Mix together dry ingredients

Cream butter and sugar

Beat in the eggs one at a time

With mixer on low speed alternate flour mixture and coffee/molasses mixture

Spoon batter into prepared pans

Bake 30 minutes for mini pans or 40 for bundt

Let cool 15 minutes, remove from pan and when just barely warm, drizzle glaze over and let cool


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