If you’re looking for a delicious gingerbread cake recipe to bake this winter, this is the one. I made it last year, and I’ll be making it again this year. Not only is this gingerbread cake super moist, your house will smell amazing when you bake it.
1/2 cup white sugar
1/2 cup butter
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Preheat oven to 350 degrees. Butter and flour a 9 inch square pan and set aside.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves and set aside.
In a large mixing bowl cream together the sugar and butter until nice and smooth. Then add in the egg, and molasses and mix together.
Slowly add in half of the flour mixture, then the hot water, then the remaining flour mixture and stir together until smooth.
Bake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack, slice, and sprinkle with powered sugar. Recipe Credit
Looking for more yummy recipes? Check out the book Gingerbread* by Jennifer Linder McGlinn. I purchased this book last year and LOVE it!
* Direct link to an Amazon.com product