Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
In a large bowl, cream the butter until smooth. Add molasses and egg, beating until well combined.
Gradually add the dry ingredients to the molasses mixture, alternating with hot water, beginning and ending with the dry ingredients. Mix until smooth.
Pour the batter into the prepared pan and smooth the top.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar or serve with whipped cream if desired.
Notes
For a vegan version, substitute the butter with a plant-based alternative and use a flax egg.
Adjust the amount of spices according to taste preferences.
The cake can be stored in an airtight container for up to 3 days or frozen for longer storage.
Details
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes
Yield: 1 9-inch cake
Category: Dessert
Method: Baking
Cooking: Oven
Diet: Can be adapted for vegan diets
Nutritional Facts (per serving, approximate)
Calories: 320 kcal
Protein: 4 g
Fat: 11 g (Saturated fat: 7 g)
Carbohydrates: 53 g
Fiber: 1 g
Sugar: 32 g
Sodium: 220 mg
This summary offers a straightforward guide to making a delicious Gingerbread Cake, including variations for dietary preferences and nutritional information. Enjoy this cozy, spiced dessert that brings warmth and joy, especially during the festive season.
