Ginger-Tellicherry Pepper Spice Cake
from Ann Wilder of Vann's Spices
Serves 8 to 10

1/4 pound unsalted butter, melted
1/4 cup dark brown sugar
1 cup molasses
2 teaspoons instant coffee
2 eggs
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teasppon ground tellicherry pepper
1/4 teaspoon baking soda
2-1/2 cups unbleached all-purpose flour
1 cup very hot apple juice

1. Preheat oven to 375 degrees F. Grease a 9-inch round cake pan.
2. In a large bowl, combine melted butter, brown sugar, molasses, instant coffee and eggs. Mix until smooth. Add ginger, cinnamon, allspice, tellicherry pepper, and salt. Add baking soda to flour and sift the mixture into the liquid. Mix well. Add hot apple juice and mix well.
3. Scrape the batter into the prepared cake pan. Bake 45 minutes, or until the center of the cake springs back when touched. Place on a rack to cool for 10 minutes. Remove cake from pan and continue cooling for 10 minutes. Serve warm with vanilla ice cream.