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蛋糕：

1/2 cup dark molasses (not blackstrap)
1/2 cup very strong brewed coffee or espresso, cooled to just warm
11-1/4盎司（2-1/2杯）通用面粉；锅的更多
2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1 tablespoon instant espresso powder
2 teaspoons ground ginger
1/2茶匙地面肉桂
1/8 teaspoon ground or freshly grated nutmeg
1/8茶匙地面丁香
10盎司（1-1/4杯）无盐黄油，在室温下软化；锅的更多
1-1/4杯包装浅红糖
3 large eggs plus 2 large egg yolks, at room temperature

For the espresso glaze (optional):

1 cup confectioners’ sugar
1 teaspoon dark rum (optional)
1-1/2汤匙酿造的浓缩咖啡
(or 1-1/2 teaspoons instant espresso powder dissolved in 1-1/2 tablespoons hot water)

准备

Position a rack in the center of the oven and heat the oven to 350ºF. Butter and flour a 10- or 12-cup bundt pan (or four 2-cup mini loaf pans). Tap out any excess flour.
In a liquid measuring cup, whisk the molasses with the brewed coffee. Sift the flour with the baking powder, salt, baking soda, espresso powder, ginger, cinnamon, nutmeg, and cloves.
使用立式搅拌机（使用桨式附件）或手动搅拌机，将黄油涂在大碗中，以中等速度直至光滑，约1分钟。加入红糖，打直到轻巧蓬松，大约2分钟。每次添加后，一次打一个鸡蛋和蛋黄，停下来刮碗。在搅拌机处于低速的情况下，交替添加面粉和咖啡混合物，以面粉的开始和结尾。停止搅拌机至少最后一次刮擦碗，然后以中等速度打击，直到面糊光滑，约20秒钟。
将面糊倒入准备好的锅中（或平底锅）中，用橡胶刮刀将其均匀地散布。穿过面糊以消除任何空气口袋。烘烤，直到插入中间的木串干净，大约40分钟（小面包约30分钟）。将锅放在架子上冷却15分钟。将蛋糕倒在架子上，取下锅，冷却直到几乎没有温暖。淋上釉（如果使用），然后在上菜前冷却至室温。如果您要把蛋糕放在前方，请在没有釉的情况下将其包裹起来。如果您打算冻结蛋糕，请不要釉，直到准备好食用或赠送它为止。
Combine the confectioners’ sugar and rum (if using) in a bowl and, adding the espresso gradually, whisk until smooth. If necessary, add more espresso or water to thin the glaze to a drizzling consistency. When the cake is still barely warm, use a fork or spoon to drizzle the glaze over the top.

Make Ahead Tips

蛋糕用塑料紧紧包裹，将持续一周。您也可以将其烘烤到未来一个月并冻结。

(6 ratings) Read Reviews

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评论（6个评论）

夫人|01/01/2016

The flavors were nice and complex but I found this cake dry even when I carefully tried to pull it out the second that the tester came out clean. Definitely not a show stopper.
TammyB61|11/21/2013

Just made these tonight. Delish! I subbed Kalhua for the dark rum in the glaze.
SweetThang|2013年1月21日

A fantastic recipe, whether you decide to use one large bundt or several smaller ones. I agree with a previous review, as the recipe calls for a 10-12 cup bundt pan and I wanted to finally use my 8 cup tulip one from Holland. So, I decided to use it and butter and flour a couple of smaller ones in addition. I was surprised when most of the batter fit in my smaller tulip bundt pan, with only a little left over for one smaller bundt pan. I baked both at 350, and they both took longer than anticipated. They were moist and full of flavor. The icing does not call for enough espresso, if not adding alchohol. You will have to either have extra espresso or more hot water. Just remember, if you add more espresso to liquify the icing, it makes it less sweet. A dessert that pleases everyone! I definitely will make this one again!