Recipe by Sharon123
This is the classic American gingerbread-dark, moist, sharp flavored and not gummy! Serve it hot with whipped cream or vanilla ice cream. From Rosie's All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book by Judy Rosenburg! Gingerbread was made in Germany, Scandinavia and England, and has been brought to America.
Top Review by littleturtle
Very yummy and easy. It does come out a little dry so I'm sure hot out of the oven with some vanilla ice cream or a little homemade whipped cream is really the way to go, but I really like the flavor even cold and dry. The spice combination works nicely and it's not too sweet, so I think we'll be eating this for breakfast for the next few days. Thanks.
- 2 1⁄2 cups sifted white flour
- 1 1⁄4 teaspoons baking soda
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon mustard powder
- 2 tablespoons ground ginger, plus
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground allspice
- 10 tablespoons unsalted butter, room temperature (1 1/4 sticks)
- 1⁄3 cup brown sugar
- 2 large eggs, room temperature
- 3⁄4 cup molasses, room temperature
- 1 cup strong brewed coffee
Directions See How It's Made
- Preheat your oven to 350*F. and lightly grease a 10" springform pan with veg. oil(or butter).
- Sift the flour, baking soda, salt, mustard powder and spices together into a medium bowl.
- Cream the butter and sugar together in a medium mixing bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
- Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until the eggs are well blended but not smooth, 8 to 10 seconds. Scrape the bowl each time.
- Add the molasses with the mixer on medium low speed and mix for 5 seconds. The batter will look separated.
- Add half of the dry ingredients to the batter with the mixer on low speed and mix just until they have absorbed the liquid but are not thoroughly blended, about 10 seconds. Add half the coffee and fold it into the mixture with a rubber spatula.
- Add the remaining dry ingredients on medium low speed and blend until they are almost incorporated, 10 seconds. Pour in the remaining coffee, then fold in by hand with a rubber spatula. Turn the mixer to low speed and blend until the batter is smooth, about 5 seconds.
- Pour the batter into the prepared pan. Bake the cake on the center oven rack until the top springs back to the touch and a tester inserted in the center comes out dry, about 45 minutes. Cool slightly in the pan before serving. Enjoy!