Espresso Gingerbread Cake

Espresso Gingerbread Cake
Photo by Scott Phillips


  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • ½ cup very strong brewed coffee or espresso, cooled to just warm
  • 1/8 teaspoon ground cloves
  • 1 cup confectioners' sugar
  • ¼ teaspoon baking soda
  • 1-¼ cups packed light brown sugar
  • + 10 more ingredients
    • 1 teaspoon dark rum (optional)
    • 10 ounces (1-¼ cups) unsalted butter, softened at room temperature; more for the pan
    • 1/8 teaspoon ground or freshly grated nutmeg
    • 11-¼ ounces (2-½ cups) all-purpose flour; more for the pan
    • 2 teaspoons ground ginger
    • 3 large eggs plus 2 large egg yolks, at room temperature
    • 1-½ tablespoons brewed espresso
    • 1 tablespoon instant espresso powder
    • ½ cup dark molasses (not blackstrap)
    • ½ teaspoon ground cinnamon

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 10- or 12-cup bundt pan (or four 2-cup mini loaf pans). Tap out any excess flour. In a liquid measuring cup, whisk the molasses with the brewed coffee. Sift the flour with the baking powder, salt, baking sod...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network