Restructured from jisaacs1962's LiveJournal Blog.
Zingerman's Gingerbread Recipe
Oven to 350
Prepare bundt pan with butter and flour, or (if nonstick) with cooking spray (or a springform with parchment laid into it and up the sides a bit)
Mix
1 cup cold espresso (or strong coffee or Guiness Stout)
1 cup dark molasses (not blackstrap)
and set aside. Sift together in large mixer bowl
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup minced crystallized ginger (pro tip: use scissors to make close parallel cuts 95% of the way through a ginger piece; then rotate 90 degrees and cut in other direction)
1 teaspoon freshly grated long pepper (or pepper plus some nutmeg)
1/2 teaspoon freshly ground cinnamon
1/4 teaspoon freshly ground cloves
1/4 teaspoon freshly grated nutmeg
zest of 1 lemon (or pinch of ground cardamom)
and set aside. In small mixer bowl, whisk together
3 large eggs or 4 medium eggs
1 cup packed dark brown sugar
1 cup granulated sugar
and then whisk in
3/4 cup softened butter
Finally add the molasses/espresso mixture and blend well.
Add wet ingredients to dry and whisk until just combined; pour into bundt pan
Place in oven on middle rack, bake for 45-50 minutes.
Remove from oven and allow to cool on a cooling rack 5-10 minutes before removing from pan
Remove cake from pan and allow to cool to room temperature on a cooling rack. Using a plate to receive the cake helps to prevent breakage.
Dust with
confectioners sugar