Kahlua Gingerbread

This topic has 13 replies, 9 voices, and was last updated 16 years, 6 months ago by Moonshadow_NZ.

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17 September, 2007 at 12:39 am #11010

Dee from Tampa
Participant

Kahlua Gingerbread

INGREDIENTS FOR THE CAKE:

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup sugar

1/3 cup dark brown sugar, firmly packed

1 large egg

1 cup molasses

2 cups all-purpose flour

1-1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1-1/2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt

2/3 cup hot water

1/3 cup Kahlua

2 tablespoons cold brewed coffee

TO PREPARE:

Preheat oven to 325 degrees. Grease a 9 by 13-inch baking pan. Cream butter and sugars. Thoroughly mix in egg, molasses, flour, baking soda, cinnamon, ginger, cloves, salt, water, Kahlua, and coffee. Pour batter into prepared pan. Bake 30 to 35 minutes, or until cake tester inserted in middle comes out clean. Serve warm or cold with whipped cream.

SERVES: 12

17 September, 2007 at 1:06 am #59094

neenie
Participant

Mine!! All Mine!!

😀

Thanks Dee, this looks kiler.

17 September, 2007 at 11:10 am #59095

Moonshadow_NZ
Moderator

Should work with Baileys too, must open bottle and see if it’s ok to use. Oh yeah, it’s fine, sooo fine.

17 September, 2007 at 11:20 am #59096

AZDEB 5/27 Max,Haje,Ms. B & Lil Girl
Participant

Dee, thanks sounds good.

17 September, 2007 at 12:16 pm #59097

Bogman, Clark and Andy’s mama 2/27 Florida
Participant

MMMMMMMM!!! Mine!! I’ll share with neenie.

9 October, 2007 at 10:18 am #59098

Moonshadow_NZ
Moderator

Ok, I made this in the weekend, the mix was very wet and I think it could have used more flour, it sank badly in the middle. It could also have been me substituting golden syrup instead of molasses, they are about the same viscosity. It smells absolutely divine and tastes wonderful. Have cut it into big squares and heated them in the microwave and served topped with french vanilla ice cream and organic yoghurt with bush honey. Mm m m m m m m.

9 October, 2007 at 11:19 am #59099

Jo in Blairsville
Participant

Dee, I’m going to comment based on the assumption you did not develop the recipe. If you did, please be assured I don’t mean to offend.

Moonshadow, I reviewed this recipe, and you are right — there are nearly 2.5 cups of liquid/oil (molasses, coffee, kahlua, water, egg and butter) vs. only 2 cups flour. I would increase flour to 3 cups and bake @350. Eggs don’t rise properly at 325…that coupled with the amount of liquid vs. dry ingredients is probably what’s causing the sinking in the middle.

If you try it again, let us know your results second time around. Good luck.

9 October, 2007 at 3:01 pm #59100

Dee from Tampa
Participant

Wow, that is a lot of wet vs. dry! I have not made this recipe yet–it’s on my ‘to do’ list. Thanks for the info, Moonshadow and Jo–I’ll notate the adjustments. And, Moonshadow–did you bake the coffee cake? I loved it! Did it turn out ok for you?

9 October, 2007 at 5:54 pm #59101

Sylmiafelixsmama
Participant

Oh Dee, that sounds heavenly. I must try that one of these days. When I get home tonight, I will save it on my computer. Hopefully it will get into the cookbook that MerD has so wonderfully put together for all of us.

9 October, 2007 at 6:02 pm #59102

GreatDane
Participant

Aw man, I need to bake this! I adn’t seen this before – Yay, am excited now!

9 October, 2007 at 6:12 pm #59103

NNGM
Participant

This sounds like a great recipe for Christmas! I have it saved and will use it for sure.

9 October, 2007 at 6:14 pm #59104

Dee from Tampa
Participant

Everyone remember to make the adjustments, though…

9 October, 2007 at 6:23 pm #59105

GreatDane
Participant

Adjustments? Double amount of Kahlua?

10 October, 2007 at 1:26 am #59106

Moonshadow_NZ
Moderator

Thanks Jo, that’s about the amount of flour I figured it would need next time I make it. Dee, I will make it again but not at the moment because I drank the rest of the Baileys Irish Cream (didn’t have Kahlua). As yet I haven’t made the Honey-Almond coffee cake but I will, I am thinking of serving it as dessert for Christmas. Every year we try to make something different for dessert and something that fits in with the day being a hot summers day. Will let you know how the test run goes.
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