There are lots of different ways to make gingerbread, and in the holiday season, it’s a great thing to experiment with. This is a cake type implementation that is easy to make and will get you some excellent ginger flavour.
- 1-1/2 cups all-purpose flour
- 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, cut into 1/2-inch chunks
- 2/3 cup dark brown sugar
- 2/3 cup mild-flavored molasses
- 2/3 cup boiling water
- 1 large egg
- Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray. Add a few tablespoons of flour to the pan; shake and turn pan until bottom and sides are evenly coated with a light dusting flour. Holding pan upside-down over the sink, tap out any excess flour.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large bowl, combine, butter, dark brown sugar, molasses and boiling water. Whisk until butter is melted. When the mixture is lukewarm, whisk in the egg.
- Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps. Pour batter into prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set 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.