Gingerbread Bundt Cake with Coffee Glaze

2 ½ cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

¼ teaspoon allspice

1/2 cup molasses (not blackstrap)

1/2 cup strongly brewed coffee

1 ¼ cups unsalted butter, softened

1 ¼  cups light brown sugar, packed

3 large eggs plus, room temperature

2 large egg yolks, room temperature

  1. Preheat oven to 350F.  Grease a 10 cup Bundt pan with vegetable shortening and flour.  Tap out excess flour and set pan aside.
  2. Sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, nutmeg, and allspice.
  3. In a small bowl, combine the molasses with the brewed coffee.
  4. 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.
  5. 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.
  6. Let cake cool in the Bundt pan for 10 minutes.  Turn cake out onto a wire rack and allow to cool until just barely warm.


For the coffee glaze:

1 cup confectioners' sugar

1-1/2-2 tablespoons strongly brewed coffee, or 2 tablespoons instant coffee granules diluted in a small amount of hot water

  1. Combine the confectioners' sugar and coffee in a small bowl.  Whisk until smooth.   Pour glaze over cake.   Drizzle the cake with the glaze and then let cool to room temperature before serving.