Espresso Gingerbread Cake

Ingredients

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

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