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.
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
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.