Ingredients
Units
Scale
- 4oz (1/2 Cup) Unsalted butter, softened to room temperature
- 100 grams (1/2 Cup) Granulated Sugar
- 1 Large Egg, at room temperature
- 6 oz (3/4 Cup) Molasses
- 250 grams (2 Cups) All-Purpose Flour
- 1 1/4 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 2 Teaspoons Ground Ginger
- 1/2 Teaspoon Ground Cloves
- 1/2 Teaspoon Salt
- 6oz (3/4 Cup) Hot Water
- Confectioners Sugar
Instructions
- Preheat the oven to 350F/180C and grease a 9-inch cake pan with nonstick baking spray and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer cream together the butter and sugars for a minute or two until they are nice and fluffy. Mix in the egg until fully combined then mix in the molasses, making sure to scrape down the sides of the ball to ensure everything is evenly combined.
- In a separate bowl whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined and then add the hot water and mix until combined. The cake batter will be very liquidy.
- Pour are the cake batter into the prepared pan and bake the cake for 22 to 27 minutes or until done, you can check this by using a toothpick to check for any wet batter in the center of the cake or use your finger to gently press the cake and it should bounce back immediately. Let the cake cool on a wire rack for an hour. When ready to serve dust the cake with confectioner sugar. Store cake leftovers in an airtight container for up to five days.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Bake
- Cuisine: American
