You have most likely heard of gingerbread cookies. I’ve had gingerbread many years before ever having it made into cookies so I am pretty sure the gingerbread cake came first.It is pretty strongly flavored due to the large amount of molasses used. I love eating it with a nice big dollop of whipped cream.

 

You will need a 9 x 9 inch square pan.

Preheat your oven to 325 degrees Fahrenheit/165 degrees Celsius.

Grease and flour your baking pan.

A mixer works great if you have one.

 

INGREDIENTS:

2-1/3 cups all purpose white flour or all purpose gluten free flour blend

1/3 cup sugar

1/2 cup butter or shortening~ I use coconut oil

1 cup full flavor molasses

3/4 cup hot water

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

3/4 teaspoon salt

1 egg

 

DIRECTIONS:

Add all the ingredients to a bowl and beat on low speed until incorporated.

Scrape sides down and beat on medium speed for a few more minutes.

Pour into the baking pan,

Bake for 50 minutes or until a toothpick comes out clean when inserted into the cake.

Makes 9 servings.

Good warm or at room temperature. Great with some freshly whipped cream.

 

The top of the gingerbread may look a little sunken down or wrinkly in the middle, but that’s okay. That is just what it does.