Gingerbread

Ingredients

2 ½ cups AP flour
(plus a little for the pan)
1 tablespoon ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground clovers
½ teaspoon ground nutmeg
2 teaspoons baking powder
½ teaspoon salt (I prefer sea)

1 cup boiling water
2 teaspoons baking soda

8 tablespoons unsalted butter, room temp
(plus a little for the pan)
2/3 cup packed dark-brown sugar
(I like Billington’s Dark Brown Molasses Sugar)
1 cup unsulfured molasses
2 tablespoons freshly grated ginger
2 Large eggs

Instructions

Preheat oven to 350°F. Butter and Flour a 9 by 13 inch cake pan.

In a bowl, sift together the Flour, Spices, Baking Powder, and Salt. In small bowl, combine water and Baking Soda. Set both aside.

In your mixer, using the paddle attachment, cream the Butter until light. Then beat in the Brown Sugar until fluffy. Beat in the Molasses, then grated Ginger. Alternate beating in the Flour mixture (divided in thirds) and Baking Soda/Water mixture (divided in half) – starting and ending with the Flour. Beat in the eggs.

Pour into the prepared pan. Bake 30 to 35 minutes, until a toothpick stuck in the center comes out clean. Let cool on a wire rack.