Coffee Dusted Ginger Cake Recipe

Ingredients

1-3/4 cups all-purpose flour

1/4 cup packed brown sugar

1-1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4 teaspoon baking soda

1/3 cup vegetable oil

1/2 cup molasses

1/4 cup water

2 tablespoons white or cider vinegar

1/4 cup chopped crystallized ginger

2 teaspoons ground espresso coffee

Hagen-Dazs Eggnog Ice Cream or Vanilla Ice Cream

Cooking Directions

Preheat oven to 350 F. Coat an 8 or 9-inch square pan with cooking spray. Measure flour, sugar, spices and baking soda directly into pan. Mix thoroughly with a whisk or fork. Make three wells in the dry mixture. Measure oil in a 1-cup measuring cup. Pour into one of the wells. Use the same cup to measure the molasses (molasses will slip right out of the oiled cup), and pour into another well. Pour water and vinegar into the third well. Immediately mix with fork, scraping corners and sides of pan to completely mix wet and dry ingredients. Batter should foam slightly from the reaction of vinegar with baking soda. Sprinkle crystallized ginger on top. Bake 18-22 minutes until a toothpick inserted in center comes out clean. Cool 10-15 minutes. Cut into squares and place on dessert plates. Put ground coffee into a mesh sieve; sprinkle lightly over cake squares. Top cake with scoops of eggnog or vanilla ice cream. Serve with Hagen-Dazs Vanilla ice cream.

Yields: 9 servings.