Kahlua Gingerbread

Source: Stop and Smell the Rosemary...Recipes and Traditions to Remember - Compiled by The Junior League of Houston, Inc.

1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1/3 cup dark brown sugar, firmly packed
1 large egg
1 cup molasses
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup hot water
1/3 cup Kahlua
2 tablespoons cold brewed coffee

Heat oven to 325 degrees F. Grease a 9 x 13-inch baking pan.

Cream butter and sugars. Thoroughly mix in egg, molasses, flour, baking soda, cinnamon, ginger, cloves, salt, water, Kahlua, and coffee. Pour batter into prepared pan.

Bake for 30 to 35 minutes, or until cake tester inserted in middle comes out clean.

Serve warm or cold with whipped cream.