Gingerbread Cake

  • 2 1/3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 cup molasses
  • 3/4 cup hot water
  • 1/2 cup butter, room temperature
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon

Preparation:

Grease and flour a 9-inch square baking pan or spray with a baking spray with flour. Heat oven to 325°.

Combine all ingredients in a mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape the sides of the bowl and increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.

Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Cut into squares and serve with freshly whipped cream or even better, lemon sauce. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.

This gingerbread freezes well: cut into squares and wrap individually. Thaw and warm in the microwave just before serving.

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