- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 1/2 cups all-purpose flour plus more for pan
- 1 cup dried tart cherries (about 6 ounces), finely chopped
- 1/2 cup finely chopped crystallized ginger
- 1 tablespoon finely grated peeled ginger
- 1 tablespoon Dijon mustard
- 1 cup hot espresso or very strong coffee
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (packed) dark brown sugar
- 3 large eggs
- 1 cup mild-flavored (light) molasses
- Luscious Chocolate Icing (optional)
- Special equipment: A 6-8-cup Bundt pan
- Preheat oven to 350°F. Butter Bundt pan. Dust pan with flour, tapping out excess. Combine cherries, crystallized ginger, grated ginger, and Dijon mustard in a medium bowl. Pour espresso over cherry mixture and set aside. Whisk 2 1/2 cups flour, ground ginger, baking soda, salt, allspice, cinnamon, and pepper in a large bowl.
- Using an electric mixer on medium speed, beat 1/2 cup butter in a large bowl until light and fluffy, about 2 minutes. Add brown sugar and beat for 2 minutes. Beat in eggs one at a time, then beat in molasses.
- Strain cherry mixture into a small bowl, reserving soaking liquid. Add dry ingredients to butter mixture in 3 additions, alternately with soaking liquid in 2 additions, beating to blend between additions. Fold in drained cherry mixture. Scrape batter into prepared pan.
- Bake until top of cake springs back when lightly pressed in the middle, about 1 hour. Let cool in pan on a wire rack. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
- Remove cake from pan. Spoon Luscious Chocolate Icing over cake, if using, allowing it to drip down sides. Cut cake into wedges to serve.