Espresso Gingerbread Cake

Espresso Gingerbread Cake
Photo by Scott Phillips

Ingredients

  • 1/8 teaspoon ground cloves
  • 1 teaspoon dark rum (optional)
  • 1 cup confectioners' sugar
  • 3 large eggs plus 2 large egg yolks, at room temperature
  • 2 teaspoons baking powder
  • ½ cup dark molasses (not blackstrap)
  • 1/8 teaspoon ground or freshly grated nutmeg
  • + 10 more ingredients
    • 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
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon baking soda
    • 1-½ tablespoons brewed espresso
    • 2 teaspoons ground ginger
    • 1 tablespoon instant espresso powder
    • ½ teaspoon table salt
    • 1-¼ cups packed light brown sugar
    • 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

Comments


Best Wine Deals

See More Deals





Snooth Media Network