Gingerbread With Lemon Sauce

• 2-1/2 cups all-purpose flour, plus extra for the pan
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup molasses
• 1 cup boiling-hot coffee
• 1 stick (4 ounces) butter, melted
• 1/2 cup packed dark brown sugar
• 2 large eggs, beaten
• Lemon Sauce or Bourbon Chantilly Cream, for serving

Preheat the oven to 350°F. Lightly coat a 13 × 9-inch baking pan with butter or shortening. Dust with flour, tapping out the excess.

In a bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. In a bowl or measuring cup, stir together the molasses and coffee.

In a stand mixer fitted with the paddle attachment, beat the melted butter, brown sugar, and eggs on medium speed until light. Beat in the flour mixture in three additions, alternating with the coffee molasses mixture, beginning and ending with the flour mixture. Scrape down the sides of the bowl, then beat for 30 seconds longer.

Pour the batter into the pan. Bake until a wooden pick inserted in the center comes out clean, 30 to 45 minutes. Cool the gingerbread in the pan on a wire rack, then cut into squares and serve warm with lemon sauce or bourbon-chantilly cream.
 

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The Gingerbread with Lemon Sauce is excerpted from Jubilee: Recipes from Two Centuries of African American Cooking ©2019 by Toni-Tipton Martin. Photography by Jerelle Guy. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved.