Gingerbread Cake

Ingredients

• 2 1/2 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 cup slightly salted butter, at room temperature
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1/2 cup sour cream
• 1/2 cup unsulphured molasses
• 1 cup very hot water

Directions

1. 1

   Prepare an 8 or 9 inch square baking pan by spreading the bottom and sides with butter or shortening. Position rack in center of oven and preheat to 350.

2. 2

   Sift together flour, baking powder, baking soda, salt, and spices. Set aside.

3. 3

   In a large bowl, cream together butter and sugar until completely blended to a granular paste. Scrape down inside of bowl. Beat in egg and sour cream.

4. 4

   In a 2 cup Pyrex measure, combine molasses and very hot water, stirring until molasses in nearly dissoved.

5. 5

   With mixer on low speed, add about one quarter of the flour mixture to the batter. Alternately, add remaining flour and the molasses-water, beating slowly to blend after each addition.

6. 6

   Spoon batter into prepared pan, smooth top evenly then spread batter slightly toward pan edges.

7. 7

   Bake in the preheated oven for about 35 minutes, or until a cake tester inserted in the center comes out clean and the top of the cake is lightly springy to the touch. Cool on a wire rack.