Kahlua Gingerbread Recipe

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From Stop and Smell the Rosemary ... Recipes and Traditions to Remember," published in cooperation with your Daily Inbox newsleter.

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

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Copyright 1996 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks) to purchase copies of Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.

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