2 1/2 cups flour
1 TBS instant coffee
1 1/2 tsp cinnamon
2 tsp ginger
1/2 tsp cloves
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
3/4 cup dark brown sugar, packed
2 eggs
1 cup molasses
1 cup buttermilk
1/2 tsp nutmeg
Preheat oven to 375 degrees. Grease and flour a 9 inch square pan. Sift together the flour, coffee powder, spices, baking soda and salt. Set aside. Cream butter and brown sugar with mixer until light and fluffy. Add egg one at a time, beating well after each addition. Add molasses and beat about 2 minutes, scraping bowl often. With mixer on lowest speed, add sifted dry ingredients in thirds alternately with buttermilk, beginning and ending with dry ingredients. Scrape sides of bowl frequently and do not overbeat. Pour into baking pan and bake until gingerbread tests done with a toothpick, about 50-55 minutes.
Serve warm or at room temperature. Top with applesauce, lemon sauce (recipe below), canned lemon pie filling, caramel, whipped cream or other favorite topping. I like mine warm with a little butter. Mmmmm...
Lemon Sauce:
1/3 cup sugar
1 cup cold water
2 TBS lemon juice
4 tsp cornstarch
1/2 tsp shredded lemon peel
yellow food coloring
Combine sugar, cornstarch and cold water. Cook and stir until thick and bubbly. Cook 2 minutes more. Stir in shredded lemon peel, lemon juice and a few drops of yellow food color.
Source: More Family Favorites - Mary Beth Roe (QVC)
Eileen
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