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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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In 'All Cakes Considered' Ingredients:
3/4 cup cold strong coffee |
3/4 cup shortening |
1 1/2 cups dark brown sugar |
1/4 cup molasses |
3 large eggs |
2 1/2 cups cake flour |
3 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
Directions:
1. Make the coffee; use dark roast.
2. 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).
3. 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.
4. Decrease mixer speed to low; add in the molasses, then add in the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk the flour, baking powder, baking soda, salt, and spices together.
6. 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.
7. Pour batter into the pan, smooth off top with spatula.
8. Bake for 45 minutes or until the cake tests done.
9. Cool for 10-15 minutes in the pan, unmold onto a cake rack, and cool completely.
10. Sprinkle with coarse sugar or dust with powdered sugar.
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