Hot Frosted Coffee Gingerbread (1935)

• 1/2 cup butter
• 1/2 cup strong hot coffee
• 2 eggs
• 1/2 cup sugar
• 1/2 cup molasses
• 2 tspns baking powder
• 1 tspn ginger
• 1-1/2 cups flour

Melt the butter with the hot coffee. Beat the eggs and stir in the sugar and molasses. Combine this with the warm mixture.

Sift in flour and ginger to make a soft-drop batter. Stir in the baking powder, then spread the batter 1/2-inch thick on a greased and floured dripping pan. 

Bake 25 minutes in a moderate oven, 350 degrees. While hot, frost this with 1 cupful of confectioner's sugar, stirred with 4 tablespoons of cream. Flavor frosting with vanilla.

More "Lost" Coffee Recipes
Java Spice Bundt Cake (1973)

Coffee Mousse (1885)

(Origin - "The Southern Cook Book of Fine Old Recipes - 322 Old Dixie Recipes" by Lillie S. Lustig, Claire Sondheim, and Sarah Rensel, published by Culinary Arts Institute, 1935.)