Ingredients
-
2 ½ cups all-purpose flour
-
1 tablespoon ground ginger
-
2 teaspoons ground cinnamon
-
½ teaspoon ground cloves
-
1 teaspoon baking soda
-
½ teaspoon salt
-
½ cup (1 stick) unsalted butter, softened
-
½ cup packed brown sugar
-
1 large egg
-
1 cup unsulphured molasses
-
1 cup boiling water
-
Optional: 1 teaspoon vanilla extract, ½ teaspoon nutmeg
Optional Toppings:
-
Whipped cream or lemon sauce
-
Powdered sugar
-
Candied ginger or orange zest
Instructions
1. Preheat and Prepare
-
Preheat your oven to 350°F (175°C).
-
Grease and lightly flour a 9×9-inch square or 9-inch round baking pan.
2. Mix Dry Ingredients
-
In a large bowl, sift together flour, ginger, cinnamon, cloves, baking soda, salt, and nutmeg (if using). Set aside.
3. Cream Butter and Sugar
-
In another bowl, beat the softened butter with brown sugar until fluffy and creamy, about 2–3 minutes.
4. Add Egg and Molasses
-
Beat in the egg until fully combined.
-
Slowly stir in the molasses and vanilla extract.
5. Combine Wet and Dry
-
Add the flour mixture in batches, alternating with the boiling water.
-
Stir until smooth and pourable, but don’t overmix.
6. Bake
-
Pour batter into the prepared pan and smooth the top.
-
Bake for 35–40 minutes, or until a toothpick comes out clean.
-
Let cool in pan for 10 minutes, then transfer to a wire rack.
7. Serve
-
Serve warm with whipped cream, a dusting of powdered sugar, or lemon sauce.