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4 cups All-purpose flour

½ cup Instant espresso

6 tablespoons Cocoa powder

1 ½ tablespoons Ginger powder

1 teaspoon Baking powder

2 teaspoons Sea salt

½ teaspoon Black pepper

1 pound Butter, soft

2 cups Dark brown sugar

2 tablespoons Fresh ginger

4 cups Molasses

8 Eggs

Method of Preparation

In bowl whisk flour, espresso powder, cocoa powder, ground ginger, baking power, salt and black pepper. In mixing bowl whip butter and brown sugar until light and fluffy. Add egg in stages. Beat in fresh ginger and molasses until smooth. Fold in dry ingredients. Bake at 325 degrees F for 20-25 minutes. Recipe yields two 9 inch loaf pans.

Note: do not over bake.