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Get ready to bring the cozy charm of the holiday season right into your kitchen with this richly spiced gingerbread cake! Bursting with warm flavors from ginger, cinnamon, cloves, and a hint of nutmeg, this cake is moist, aromatic, and irresistibly nostalgic. Pair it with a generous dollop of whipped cream or a delicate dusting of powdered sugar for the perfect finishing touch. It's an ideal dessert for festive gatherings or simply to enjoy with a cup of tea on a chilly day.
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
In a large bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of packed brown sugar until light and fluffy.
Add 1 large egg to the butter-sugar mixture and beat until well combined.
Stir in 3/4 cup of molasses until the mixture is smooth.
Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of boiling water, starting and ending with the flour mixture. Stir until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the gingerbread cake with a dollop of whipped cream or a light dusting of powdered sugar.
