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Recent Reviews

Re:Espresso Gingerbread Cake

A fantastic recipe, whether you decide to use one large bundt or several smaller ones. I agree with a previous review, as the recipe calls for a 10-12 cup bundt pan and I wanted to finally use my 8 cup tulip one from Holland. So, I decided to use it and butter and flour a couple of smaller ones in addition. I was surprised when most of the batter fit in my smaller tulip bundt pan, with only a little left over for one smaller bundt pan. I baked both at 350, and they both took longer than anticipated. They were moist and full of flavor. The icing does not call for enough espresso, if not adding alchohol. You will have to either have extra espresso or more hot water. Just remember, if you add more espresso to liquify the icing, it makes it less sweet. A dessert that pleases everyone! I definitely will make this one again!

Posted: 02:45 am on January 21st 2013