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Espresso Gingerbread Cake
http://www.finecooking.com/recipes/espresso-gingerbread-cake.aspx
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Ingredients
categorized
original
1/2 cup dark molasses (not blackstrap)
1/2 cup very strong brewed coffee or espresso, cooled to just warm
11-1/4 ounces (2-1/2 cups) all-purpose flour; more for the pan
2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1 tablespoon instant espresso powder
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
1/8 teaspoon ground cloves
10 ounces (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
1-1/4 cups packed light brown sugar
3 large eggs plus 2 large egg yolks, at room temperature
1 cup confectioners' sugar
1 teaspoon dark rum (optional)
1-1/2 tablespoons brewed espresso
Ingredients
categorized
original
Produce
Ginger, ground
(
2
teaspoons
)
Cooking & Baking
All-purpose flour
(
11 1/4
ounces
)
Baking powder
(
2
teaspoons
)
Baking soda
(
1/4
teaspoon
)
Brown sugar, packed light
(
1 1/4
cups
)
Cinnamon, ground
(
1/2
teaspoon
)
Cloves, ground
(
1/8
teaspoon
)
Confectioners' sugar
(
1
cup
)
Molasses, dark
(
1/2
cup
)
Nutmeg, ground or freshly grated
(
1/8
teaspoon
)
Table salt
(
1/2
teaspoon
)
Drinks
Coffee or espresso, very strong
(
1/2
cup
)
Espresso, instant powder
(
1
tablespoon
)
Espresso
(
1 1/2
tablespoons
)
Dairy
Butter, unsalted
(
10
ounces
)
Refrigerated
Eggs plus, large
(
3
)
Beer, Wine & Liquor
Rum, dark
(
1
teaspoon
)
Preparation
Read recipe preparation on
finecooking.com
Fine Cooking
www.finecooking.com
All 3,308 recipes
Social Stats
49.6
Rating
1-100
23
Tweets
61
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Views
46
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Recipe Stats
Published December 1, 2004 (8 years ago).
7 people saved this recipe.
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