Everyone should have a good, basic gingerbread recipe in their baking repertoire, and this is it. Medium moist with a good crumb and full-fledged gingerbread flavor, this little cake proves that mom knows best after all.
- 2 teaspoons baking soda
- 2 teaspoons hot water
- 1 pinch salt
- 1 cup sugar
- 1 cup oil (we used coconut oil)
- 3 eggs
- 1 cup molasses
- 2 cups all-purpose flour
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 cup boiling water
- Whipped topping, optional
Preheat oven to 325 degrees.
Dissolve baking soda in hot water, then add a pinch of salt.
Mix sugar and oil with eggs and molasses. Then add in the dissolved baking soda water.
Sprinkle in dry ingredients and mix.
Add the boiling water last. Mixture will be thin.
Bake in a 13-by-9-inch greased pan for 40–45 minutes. Cool and served with whipped topping if you like.