Black Forest Gingerbread| Christy Rost
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon salt
- 2/3 cup boiling water
- 1/2 cup unsalted butter, soft
- 1/2 cup brown sugar, packed
- 1 egg
- 2/3 cup molasses
In a small bowl, stir together the flour, soda, cinnamon, ginger and salt; set aside.
In a large mixing bowl, cream butter and sugar until light. Add egg and molasses, beating just until blended. Stir in flour mixture alternately with boiling water, starting and ending with dry ingredients. Pour batter into a greased and floured 9-inch round cake pan.
Bake at 350 degrees for 25-30 minutes, or until a tester comes out clean when inserted into middle of cake. Serve gingerbread warm with a dollop of whipped cream, if desired.
Recipe makes one 9-inch cake.