The art of celebrating for no reason at all.
I’m of the mind that we don’t celebrate often enough. As a society we’re good with the Hallmark events: birthdays, weddings, graduations, special holidays and the like.
But I think we’re in a bit of a celebration rut, feeling like we need a significant reason or excuse to celebrate, to host a party, to holler “Yippee!”
My friend Laura, on the other hand, has perfected the art of pulling celebrations out of thin air. And once you create a reason to celebrate everyone climbs on board. It’s infectious.
It’s a good lesson for all of us.
This weekend I’m going to put all of the winter stuff in the basement and then celebrate the reclaiming of our back entryway.
If you’re in the mood to celebrate, this is the cake for you. Moist, with just a hint of coffee flavour, it’s festive and comforting all at once.
Espresso Gingerbread Cake recipe
Adapted from Bon Appetit magazine
- 3 ¼ cups flour
- 5 tsp ground ginger
- 2 ½ tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp salt
- 1 cup Grandma Fancy Molasses
- 1 cup sugar
- ¼ cup yogurt (Greek yogurt is great) or sour cream
- 2 large eggs
- 2 tsp vanilla
- 1 cup hot, strong coffee or espresso
- 1 cup canola or grape seed oil
- Grease and flour a 12-cup bundt or tube pan.
- In a medium bowl stir together the flour, ginger, cinnamon, baking soda and salt.
- In a large bowl whisk molasses, sugar, yogurt, eggs and vanilla.
- Whisk in the hot coffee and the oil.
- Add dry ingredients to wet and whisk until well combined.
- Pour into prepared pan and bake at 350F for 45 minutes or until a tester comes out clean and the cake starts to pull away from the edges of the pan.
- Cool in pan 20 minutes then invert onto a plate (carefully).
- Dust with icing sugar and serve with cinnamon scented whipped cream.
If you love a good molasses cake with coffee and may be a bit of chocolate try this spicy ginger cake with molasses and coffee.
One more thing…
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Here’s to eating well, everyday,