Espresso Gingerbread Cake

Espresso Gingerbread Cake
Photo by Scott Phillips


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

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


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