Ingredients

• 3/4 cup cold strong coffee
• 3/4 cup shortening
• 1 1/2 cups dark brown sugar
• 1/4 cup molasses
• 3 large eggs
• 2 1/2 cups cake flour
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Instructions

1. Make the coffee; use dark roast.

2. Position oven rack in the center of oven; preheat to 350°. Prepare 12-cup Bundt pan as follows: Prepare Bundt pan using the following method—make a paste from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies (or use your preferred method to prepare Bundt pan for baking a cake).

3. Cream the shortening using a mixer on medium speed; add in the brown sugar gradually; increase mixer speed to med-high and beat until fluffy, about 3 minutes.

4. Decrease mixer speed to low; add in the molasses, then add in the eggs one at a time, beating well after each addition.

5. In a separate bowl, whisk the flour, baking powder, baking soda, salt, and spices together.

6. Add 1/3 of the flour mixture to the cream mixture, beat, then add 1/4 cup coffee and beat on medium until blended; repeat two more times.

7. Pour batter into the pan, smooth off top with spatula.

8. Bake for 45 minutes or until the cake tests done.

9. Cool for 10-15 minutes in the pan, unmold onto a cake rack, and cool completely.

10. Sprinkle with coarse sugar or dust with powdered sugar.