Gingerbread Cake

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INGREDIENTS

  • ½ cup/4 oz (125 mL/227 g) butter
  • ⅔ cup (170 mL) brown sugar, packed
  • 1 egg
  • 1 cup (250 mL) molasses
  • 2½ cups (625 mL) flour (I'm working on experimenting with some whole wheat)
  • ½ tsp (2 mL) salt
  • 1½ tsp (7 mL) baking soda
  • 1 tsp (5 mL) ground ginger
  • 1 tsp (5 mL) cinnamon
  • ¼ tsp (1 mL) cloves
  • 1 cup hot (not boiling) water

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INSTRUCTIONS

  • Preheat the oven to 350˚F (175˚C). Grease an 8" x 8" baking pan.
  • Cream shortening/butter. Gradually add the sugar, then the egg. Beat until light and fluffy. Add the molasses and mix until just blended.
  • In a medium bowl whisk together the dry ingredients. Add to the batter, ½ cup (125 mL) at a time, alternating with ¼ cup (60 mL) water. Beat until smooth after each addition. Pour into prepared pan.
  • Bake for 45-50 minutes, or until a tester comes out clean.