Irish Black Ginger Cake
Source: Deborah Krasner
1/2 cup butter, softened (1 stick) --see note
1/2 cup granulated sugar
1 cup dark molasses [ed.--I wouldn't use blackstrap]
2 1/2 cups unbleached flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup hot, freshly brewed strong coffee
[For Goddess' sake, DON'T mess the flavor up by
using instant or stale coffee!!]
Preheat oven to 350 degrees. Butter an 8-inch square or 9-inch round
cake pan and set aside.
Beat together the butter and sugar until smooth. In a large bowl, beat egg into molasses, then add to the butter mixture. Sift together flour, cinnamon, cloves, ginger and salt, then fold into the butter mixture.
Dissolve baking soda in coffee, then add it to the batter. Beat vigorously until well blended. Scrape the batter into the prepared pan. Bake 45 to 60 minutes or until a tester inserted into the center of the cake comes out clean.
Note: Use real butter or stick margarine. Do not substitute
reduced-fat spreads; their higher water content often yields
less satisfactory results.
From "From Celtic Hearts" by Deborah Krasner
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