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Dark Moist Gingerbread

Dark Moist Gingerbread

Delicious by the slice! However, the dark coffee, blackstrap molasses, and the sharp taste of fresh ginger, makes it wonderful with ice cream or any sweetened cream or fruit. Complete the perfect meal with a slice served warm with whipped cream and sautéed sliced pears.
¼ cup of Keens Beans Vienna, or any other dark coffee. Strongly brewed.
½ cup (1 stick) of unsalted butter at room temperature
½ cup firmly packed dark brown sugar
2 large eggs
2/3 cups black strap molasses or other dark, full flavored molasses
½ cup sour cream
2 tablespoons fresh grated ginger
2 cups all -purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon of cloves
Preheat the oven to 350 degrees F. Grease and flour a 9-inch spring form pan or 9-inch square baking pan.
Sift together the flour, baking powder, baking soda, cinnamon and cloves onto a sheet of waxed paper; set aside.
Using an electric mixer on medium speed, cream the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well before adding the next.Stir in the molasses and blend. Add the sour cream, coffee, and ginger and blend well. Add the dry ingredients and beat until the batter is smooth.
Pour the batter into the prepared pan. Bake it for 25 to 35 minutes, or until the edges of the gingerbread pull away from the sides of the pan and the center springs back when lightly touched with a fingertip. Let the gingerbread cool slightly on a wire rack before cutting in into wedges or into 2-1/4 inch squares. Serve warm or at room temperature.
Makes 12 – 2-¼ inch squares.