No cake section would be complete without Mom’s gingerbread. I remember having this fragrant, spicy dessert often while growing up. We served it without any topping. An icing would be a sacrilege. I do remember Daddy would sometimes pour honey over his piece, honey from his own bee hives. However, my husband likes a cream cheese icing on this gingerbread.
After measuring the molasses, save that cup without washing it and use it to measure the hot water. That way you can get all of the molasses flavor.
Mom’s Gingerbread Cake
1/3 cup sugar 2 & 1/4 cups flour
1/2 cup butter 1/2 teaspoon salt
1 cup molasses 1 & 1/2 teaspoons baking soda
1 cup hot water 1 teaspoon cinnamon
1 egg 1 teaspoon ginger
1/2 teaspoon cloves
Butter and flour a 13×9-inch pan.
Cream together the butter and sugar. Add the egg and molasses. Beat until well blended.
Site the flour, salt, baking soda, cinnamon, ginger, and cloves together and stir into the creamed mixture. Add the hot water last and beat until the batter is smooth.
Pour into the pan and bake at 350F for about 30 minutes. Allow to cool before cutting. (If you can bear to wait!)