Gingerbread

By sandy_h

By Jennifer Segal, inspired by Cooking with Memories by Laura Brody
https://www.onceuponachef.com/recipes/gingerbread-cake.html

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 Tablespoons unsalted butter, cut into 1/2-inch chunks
• 2/3 cup dark brown sugar
• 2/3 cup mild-flavored molasses (such as Grandma's Original- not Robust or Blackstrap)
• 2/3 cup boiling water
• 1 large egg

Preparation

Step 1

Preheat oven to 350. Grease a 9-in square pan with nonstick cooking spray. Add a few tablespoons of flour to the pan; shake and turn pan until bottom and sides are evenly coated with a light dusting of flour. Holding pan upside-down over sink, tap out any excess flour.

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

In a large bowl, combine butter, dark brown sugar, molasses, and boiling water. Whisk until butter is melted. When mixture is luke warm, whisk in egg.

Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps. Pour batter into prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set 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.