Years ago gingerbread was often served as bread with supper and this bread reminds me of the bread they bring to your table at Mimi's Cafe. Soup and gingerbread make a great combination. With four more tablespoons of sugar added, the flavors are more dessertlike, and the gingerbread becomes Gingercake.
1/2 cup (1 stick) butter, room temperature
3/4 cup sugar
1 egg
1/2 cup molasses
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon group cloves
1 cup boiling water
Preheat the oven to 350 degrees. Butter and lightly flour a 7 x 11-inch baking dish.
Put the butter and sugar in a mixing bowl and beat until creamy and blended. Add the egg and molasses and mix well. Add the flour, salt, baking soda, ginger, cinnamon, and cloves, and beat until well blended. Stir in the boiling water and quickly pour into the baking dish. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake, or the sides of the cake shrink a little around the edge of the baking dish. Serve warm.
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