Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays.
Servings: Makes 1 9-inch square cake (about 16 servings)
Cook Time:35 Minutes
Total Time:50 Minutes
1-1/2 cupsall-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
1 teaspoonbaking soda
2 teaspoonsground ginger
1 teaspoonground cinnamon
1/4 teaspoonground cloves
4 tablespoonsunsalted butter, melted
2/3 cuppacked dark brown sugar
2/3 cupmild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
2/3 cupboiling water
1 large egg
Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.
Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.