Gingerbread

Warm gingerbread is especially good with a tall glass of ice cold milk. It can be served with cream cheese frosting, but is wonderful all by itself.

Grease a 8" X 8" square pan and set aside.

• 3/4 c hot water
• 1 1/2 sticks butter
• 3/4 c sugar
• 3/4 molasses
• 2 large eggs

In a double boiler over medium heat, place hot water, sugar and molasses and stir until sugar is dissolved.  Remove from heat.  Place butter in a large bowl and pour molasses mixture over the butter to melt it.  Beat in eggs one at a time.

Preheat oven to 350 degrees.

• 2 1/2 c flour
• 1 t cinnamon
• 1 t ground ginger
• 1/2 t ground cloves
• 3/4 t baking powder
• 3/4 t baking soda

In another bowl, whisk together flour, cinnamon, ginger, cloves, baking powder and baking soda.  Add to wet mixture and mix well.

Pour mixture into prepared baking pan and bake for 45 - 50 minutes.  When done, a wooden toothpick inserted in the center of the cake, will come out clean.  Cool on a rack.