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Ginger Cake

cakes, desserts

1/2 cup butter; softened
1/2 cup packed brown sugar
1 egg
1 cup fancy molasses
1 cup hot water
2 1/2 cups all purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon (each) ground nutmeg and cloves

Grease and flour 10-inch Bundt pan or 9-inch (12 cup) tube pan; set aside. In bowl, beat butter with brown sugar until fluffy; beat in egg. Blend in molasses and hot water until combined; let cool for 10 minutes. In separate bowl, whisk together all purpose flour, ginger, baking soda, cinnamon, salt, nutmeg and cloves; stir into molasses mixture until combined. Scrape batter into prepared pan. Bake in centre of 300°F oven for about 50 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 20 minutes. Serve warm or let cool. (Make-ahead: Cover and store at room temperature for up to 3 days or over-wrap with heavy-duty foil and - Freeze for up to 1 month.)

Contributor: Canadian Living Magazine, November, 2001

Yield: 12 servings

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