Thursday, December 13, 2012


This is a fairly spicy gingerbread cake. It can be fasting or not--if not, it's great with whipped cream on the top! I brought this a few weeks ago for trapeza.


2 ½ cups flour
1 ½ tsp baking soda
2 tsp ginger
2 tsp cinnamon
1 tsp cloves
(optional—½ tsp black pepper)
½ tsp salt
½ cup melted butter (or coconut oil)
½ cup sugar
1 egg (or ¼ cup water)
1 cup molasses
1 cup hot dark coffee*

Preheat the oven to 350. Grease and flour a 13x9 inch pan.

Sift dry ingredients in a small bowl. In a larger bowl, beat together the butter/oil and sugar; add the egg/water and molasses. Gradually beat in the dry ingredients. When completely combined, slowly mix in the coffee. Batter will be runny. Pour into pan and bake 30-35 minutes.

*Instead of a cup of coffee, I often add some instant coffee granules to the dry ingredients and use plain hot water at the end.

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