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Old Fashioned Gingerbread
Adapted from American Cake.
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 cup molasses
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled slightly
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoons ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 2 cups unbleached all-purpose flour
- For Serving
- Hot Lemon Sauce
- Lightly sweetened whipped cream or vanilla ice cream
- Preheat oven to 375º F. Generously butter a 9-inch square baking pan.
- Measure boiling water into a heatproof 1-cup measure with a pour spout. Add baking soda and stir until the baking soda dissolves. Set aside.
- In a large bowl, whisk together molasses, sugar, eggs, and butter until well combined. Mix in spices and salt.
- Add flour and stir with a spatula or wooden spoon until the mixture is smooth, about 40 strokes.
- Pour in the water/baking soda mixture and stir until well combined.
- Add the the batter into the prepared pan; it will be quite liquid. Bake in the middle of the preheated oven until the gingerbread rises and the top springs back when lightly pressed with a fingertip, about 35 to 45 minutes (the gingerbread will bake faster in a metal pan than a glass or ceramic one).
- Let the gingerbread rest for at least 20 minutes before slicing and serving. Top with whipped cream or vanilla ice cream and drizzle with lemon sauce.