Triple Ginger Gingercake

2 ½ cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

2 tsp ground ginger

½ tsp ground cinnamon

1/8 tsp freshly grated nutmeg

¼ tsp allspice

1 tsp grated fresh ginger

½ cup molasses (not blackstrap)

½ cup strongly brewed coffee

1 ¼ cups unsalted butter, softened

1 ¼ cups light brown sugar, packed

3 large eggs, room temperature

2 large egg yolks, room temperature

½ cup chopped crystalized ginger

Preheat oven to 350F.

Grease a 10 cup Bundt pan with vegetable shortening and flour. Tap out excess flour and set pan aside.

Sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, nutmeg, and allspice.

In a small bowl, combine the molasses with the brewed coffee and grated ginger.

Cream the butter in a large bowl with an electric mixer on medium speed until smooth. Add the brown sugar and beat until lightened, about 3 minutes. Beat in the eggs and yolks, adding one at a time and scraping down the bowl intermittently.

Add the flour and coffee mixture alternately, beginning and ending with the flour. Mix until smooth. Fold in the chopped crystalized ginger.

Pour the batter into the prepared pan and smooth top with a rubber spatula. Gently drop the pan onto a work surface two times to remove any air pockets. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Let cake cool in the Bundt pan for 10 minutes. Turn cake out onto a wire rack and allow to cool. Can serve as is or dusted with confectioners’ sugar.