A Classic English Gingerbread Cake

A wedge of warm Gingerbread is ALL about comfort. It’s like getting a hug on the inside. I guarantee it will revive even the snarliest sort of fellow.

½ cup Unsalted Butter at Room Temperature
½ cup White Sugar
1 Egg
1 cup Molasses
2 ½ cups White Flour
1 ½ tsp Baking Soda
1 tsp. Cinnamon
1 Tbsp Ground Ginger
1 tsp. Ground Cloves
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1 cup Hot Water

Preheat Oven to 325F.

Using an electric mixer, cream butter, add sugar slowly, then egg. Add molasses and beat with a wooden spoon. Sift in dry ingredients and mix gently. Add hot water and mix again. Pour batter into a greased 9” Tube pan.

Bake at 325F for 1 hour. Test the cake with a toothpick, insert, and remove. If the toothpick comes out clean, it’s ready! If not, bake for another 5-10 minutes. Let the cake rest for 15 minutes or so, run a knife carefully round the edge and invert onto a plate.

Serve warm with a nice cuppa tea. If you’re the sort who loves a bit of whipped cream, you might dollop on a bit. If you’re serving it cold, you might want a bit of butter.
My preference is simply A La Nude!