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Tuesday, November 26, 2013

Gingerbread Cake

I LOVE this recipe and so does my family.  I honestly have no clue where it came from, probably my Mom, but regardless it is really good.  I like to make it during the holidays and eat it for breakfast. 

2 1/2 C all purpose flour
2 tsp baking powder ( a tiny bit more if above 5000 feet)
2 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/2 C (1 stick) butter, softened
1/2 C Firmly packed brown sugar
1 C unsulphured molasses
1 egg
1 C boiling water
whipped cream (optional)

Preheat the oven to 350 degrees F.  Stir the flour, baking powder, ginger, baking soda and cinnamon in a medium bowl.  Beat the butter, sugar and molasses together in a large bowl.  Mix in the egg.  Add the flour mixture alternately with the boiling water to the butter mixture and stir until blended.  Pour into a greased 9" square pan and bake 40 minutes.  Cool in the pan on a wire rack for about 10 minutes.  Invert the cake onto the rack to cool completely.  Top with whipped cream :-)

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