Ingredients
| 2 cups | (500 ml) | flour |
| 1/2 tsp | (2 ml) | cinnamon |
| 1/2 tsp | (2 ml) | ginger |
| 1/2 tsp | (2 ml) | all spice |
| 1/2 cup | (125 ml) | butter |
| 1 cup | (250 ml) | sugar |
| 2 | (large) | eggs |
| 1/2 cup | (125 ml) | molasses |
| 1 cup | (250 ml) | hot coffee |
| 1 tsp | (5 ml) | baking soda |
Directions
- Preheat oven to 350 F (180 C). Lightly butter an 8” x 12” cake pan or muffin tin (12).
- In a small bowl, sift together the flour and spices and set aside.
- In a medium bowl, cream together the butter and sugar. Add the eggs and mix, then add the molasses and mix again.
- In a small bowl or measuring cup, mix together the hot coffee and baking soda. Add this to the butter mixture and stir.
- Add the dry ingredients to the wet ingredients and stir until well mixed.
- Pour batter into pan/muffin tin and bake for about 35 – 40 minutes until done.
- Tip: Using a mesh strainer to sift the flour and spices is easy and less messy than a flour sifter. Just put the strainer over the bowl, measure out the dry ingredients and shake the strainer until everything is in the bowl.