Gingerbread Spiced Cake

This gingerbread spiced cake recipe is from the Betty Crocker cookbook. This cake can be served on its own or with sweetened whipped cream.

2 1/3 cups flour

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp salt

1/2 cup butter softened

1/3 cup sugar

1 cup molasses

3/4 cup hot water

1 egg

In a large bowl beat all the ingredients with the electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on medium speed for 3 minutes. 

Prepare a 9" square pan with butter and flour it lightly, pour the batter into the pan. Bake in a preheated 325F oven for about 50 to 55 minutes until a toothpick inserted in the center comes out clean. Serve warm on its own or with sweetened whipped cream. 

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