There are few things better in the holiday season than some freshly baked gingerbread. Not the cookies, but the cake variety. Served hot plain or with cream, it is a delicious, spicy, not to sweet treat with an old-fashioned, cozy flavor. This is the recipe my mother made every year, and it's just not Christmas without it. The spice amounts are very forgiving; you can easily alter them to your preferences. I always use full-flavored molasses rather than mild, but that's a matter of taste. The only thing I did differently here was to use decaf coffee, because my sister is allergic to caffeine.
1 c + 2T flour 1-1/4 tsp baking powder 1/4 tsp baking soda 1 tsp ground ginger 1 tsp cinnamon 1/4 tsp ground nutmeg 1/8 tsp salt 1/2 c coffee 1/3 c vegetable shortening/oil/margarine/butter 1/3 c dark brown sugar 1/2 c molasses 1 well-beaten egg
1. Preheat oven to 350F. Grease and flour 8 or 9-inch square pan.
2. Whisk together dry ingredients in a bowl. In a quart saucepan, heat coffee. Add shortening (or other fat), sugar, and molasses; stir until dissolved.
3. Add coffee mixture to dry ingredients and mix well. Add egg and beat until smooth.
4. Pour into pan; bake 30-35 minutes. Cool on a wire rack.