Make the coffee; use dark roast.
Position oven rack in the center of oven; preheat to 350°. Prepare 12-cup Bundt pan as follows: Prepare Bundt pan using the following method—make a paste from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies (or use your preferred method to prepare Bundt pan for baking a cake).
Cream the shortening using a mixer on medium speed; add in the brown sugar gradually; increase mixer speed to med-high and beat until fluffy, about 3 minutes.
Decrease mixer speed to low; add in the molasses, then add in the eggs one at a time, beating well after each addition.
In a separate bowl, whisk the flour, baking powder, baking soda, salt, and spices together.
Add 1/3 of the flour mixture to the cream mixture, beat, then add 1/4 cup coffee and beat on medium until blended; repeat two more times.
Pour batter into the pan, smooth off top with spatula.
Bake for 45 minutes or until the cake tests done.
Cool for 10-15 minutes in the pan, unmold onto a cake rack, and cool completely.
Sprinkle with coarse sugar or dust with powdered sugar.