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Spiced Gingerbread Cake


Makes 10 servings


This stunning Bundt is everything you could want in a classic holiday gingerbread cake: dark, sticky, and perfectly balanced between spicy and sweet. The key ingredients are a cupful of dark coffee and a spoonful of freshly ground black pepper. The combo might sound unconventional – but together – they lend the cake tremendous depth of flavor and an unexpected, subtle kick.


Nonstick baking spray

1 cup strong coffee, cooled

1 cup robust molasses

1/2 teaspoon baking soda

2 cups WHITE LILY All-Purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1 teaspoon ground black pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon kosher salt

3 large eggs, room temperature

2 teaspoons vanilla extract

1 cup dark brown sugar

1 cup granulated sugar

3/4 cup vegetable oil

Confectioners’ sugar, for dusting



1.Heat oven to 350 degrees. Grease a large Bundt pan generously with baking spray, making sure to get in all the crevices. Set aside.

2.Combine in a small saucepan, coffee and molasses. Bring to a simmer, stirring until the molasses dissolves. Remove the pan from the heat and stir in the baking soda. (Take care, it will bubble up a bit.) Let cool to room temperature.

3.Meanwhile, in a large bowl, whisk together the WHITE LILY All-Purpose flour, baking powder, ginger, cinnamon, pepper, cloves, nutmeg, allspice, and salt.

4.Whisk, in a medium bowl, eggs, vanilla, brown sugar, and granulated sugar until smooth. Then whisk in the oil and reserved coffee mixture.

5.Pour the egg mixture into the flour mixture and stir until just combined. (Do not overmix.)

6.Scrape batter into the prepared pan and smooth into an even layer. Bake until a skewer or toothpick inserted into the center comes out clean, about 50 to 55 minutes.

7.Let the cake cool inside the pan for 10 minutes, then carefully invert it onto a baking rack, release the pan, and let the cake cool completely. Before serving, dust with confectioners’ sugar.


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