Gingerbread

 Gingerbread

Servings: Makes 1 9-inch square cake (about 16 servings)

Cook Time: 35 Minutes

Total Time: 50 Minutes

INGREDIENTS

1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

4 tablespoons unsalted butter, melted

2/3 cup packed dark brown sugar

2/3 cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)

2/3 cup boiling water

1 large egg

INSTRUCTIONS

Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.

In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.

Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.

By Jennifer Segal, inspired by Cooking with Memories by Laura Brody