Gingerbread Cake

Ingredients

• 1 cup unsulphured molasses ((320 grams))
• 1 cup hot or boiling water ((240 ml))
• 2 1/2 cups all-purpose flour (spooned & leveled (315 grams))
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (softened (115 grams))
• 1/2 cup granulated sugar ((100 grams))
• 1/4 cup packed light or dark brown sugar ((50 grams))
• 2 large eggs (at room temperature)
• 1 teaspoon pure vanilla extract
• Homemade whipped cream (optional)

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Spray a 9-inch square pan well with nonstick cooking spray and set aside.

2. 2

   In a large bowl whisk together the molasses and hot water. Set aside.

3. 3

   In another large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.

4. 4

   In the bowl of an electric stand mixer fitted with the paddle attachment or using a handheld mixer, cream the butter, granulated sugar, and brown sugar together on medium speed for 3 to 5 minutes or until light and fluffy.

5. 5

   Mix in the eggs and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.

6. 6

   Mix in the dry ingredients in three additions alternating with the molasses mixture, starting and ending with the dry ingredients. Make sure to mix in each addition until just combined and be careful not to over mix the batter.

7. 7

   Pour the batter into the greased pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Allow to cool completely on a wire rack. Once cooled, slice into pieces, dust with powdered sugar or top with whipped cream and enjoy!