1cupunsulphured molassesI use Grandma's Original Unsulphured
2 ¼cupall-purpose flour
powdered sugar and whipped creamfor topping
Preheat oven to 325 degrees F. Coat a 9- or 10 inch square baking dish with nonstick cooking spray.
Use an electric mixer to cream together the sugar and butter in a large mixing bowl. Add the molasses and egg and beat until well combined.
In a separate medium bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Use a spoon to blend the flour mixture into the butter mixture. Add the hot water and stir until well incorporated and the batter is smooth. Pour into the prepared pan.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
It is delicious served slightly warm, topped with powdered sugar and whipped cream!
Big Batch Instructions
For a large sheet cake, this recipe can be doubled and baked in a 12- x 17-inch rimmed baking sheet. Follow exactly as directed but reduce baking time to approximately 26 to 30 minutes.