1 3/4 cups all purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 large egg
1/2 cup packed light brown sugar
1 cup light molasses
1/2 cup boiling water
3 tablespoons finely chopped crystallized ginger (optional)

Directions:
Have all ingredients at room temperature. Preheat the oven to 350°F. Grease and flour one 9 x 9 inch pan or line the bottom with wax or parchment paper. Sift the flour, baking soda, ground ginger, ground cinnamon, ground cloves and salt. In a large bowl, beat until creamy the butter until creamy, about 30 seconds.

Gradually add and beat on high speed the egg and brown sugar until lightened in color and texture, 2 to 3 minutes. Gradually beat in the molasses. Add the flour mixture and stir just until combined. Stir in the boiling water and crystallized ginger.

Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 10 minutes. Slide a thick knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner, if using. Let cool right side up on the rack.

Makes 8 servings.

home      main index      category      recipe list