A simple and moist flavourful gingerbread cake, delicious as is or dress it up with the cream cheese icing.
Preheat the oven to 350*F/180*C. Line the base of a 10″ springform pan with parchment paper.
In a medium bowl, mix the dry ingredients (flour, baking soda, ginger, cinnamon, cloves and salt).
Measure molasses in a 2 cup/500mL pyrex measuring cup, and add the water. Stir to blend well.
In a large bowl use a mixer to beat the butter with the brown sugar until creamed together. Add the egg and vanilla.
using the mixer on low speed start adding the dry flour mix to the wet mix in the large bowl. Alternate with the molasses mixture. Don’t overmix, just incorporate ingredients and stir out any lumps.
Pour batter into the cake pan. Bake for 35 minutes until a toothpick comes out clean, it may have a few crumbs but should not be wet. Set the cake on a wire rack and let cool completely. SERVING TIP: you can serve this moist cake alone or with whipped cream if desired. For more of a cake presentation, add the icing.
CREAM CHEESE ICING: In a large bowl beat the cream cheese and butter until creamy. Add the icing sugar, milk and vanilla and beat together for another 30 seconds or until the icing looks creamy. You can also add a pinch of salt if you find it is too sweet. Spread on the cake and serve!
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