This American Gingerbread Cake comes from the first American Cookbook! It is light, fluffy and moist with the perfect amount of spice! Gingerbread in its purest form.
Dissolve salt and soda in boiling water, set aside.
Butter an 8 inch square baking dish.
Whisk together flour, ginger, cinnamon and allspice.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses and eggs until smooth. Add the butter and sugar and beat until smooth. There might be a few streaks of butter left. This is ok and it is almost impossible to avoid some at this stage.
Alternately add the flour mixture and water and fold smooth.
Pour into prepared baking dish.
Bake 350°F convection if you have it, 20-25 minutes or until middle springs back to the touch. It might still look a bit wet in the largest crack in the center but a cake tester or skewer will come out with clinging crumbs and no wet streaks. If you bake until it looks dry, the cake will be dry.
Yield: 1, 8 inch square baking dish
You can make this in a 9x9 inch dish, a quarter sheet tray, or even a 9x11 inch cake pan. Just be aware that it will not be as tall and it will bake closer to 15-20 minutes.