INGREDIENTS
1 cup molasses (use the blackstrap variety if you like strong flavors)
1⁄4 cup honey
1 cup hot water
2 1⁄2 cups all-purpose flour
1 3⁄4 tsp baking soda
2 tsp ground cinnamon
3⁄4 tsp ground cloves
1⁄2 tsp ground nutmeg
1⁄4 tsp kosher salt (You can omit if using blackstrap molasses.)
1 stick unsalted butter
1⁄4 cup packed brown sugar
1 large egg
whipped cream and thinly sliced candied ginger, for serving (optional)
DIRECTIONS
Preheat the oven to 350 degrees. Butter and line a nine inch round or square cake pan with parchment paper. In a large liquid measuring cup, mix the molasses, honey, and hot water, stirring until dissolved. In a separate bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt, if using. Cream the butter and brown sugar in a stand mixer over medium speed until light and fluffy, about two minutes. Add the egg and beat for a minute or two more, until incorporated. With the stand mixer running on low speed, combine all the ingredients in the mixture bowl, alternating between one-third of the wet and one-third of the dry ingredients until everything is incorporated. Pour the batter into the prepared pan. Set on a baking sheet in the oven and bake for forty-five to fifty minutes. Test with a toothpick after forty minutes. If it comes out clean, the cake is done. Cool in the pan for ten minutes then tip the cake out to cool on a rack. Slice and serve topped with whipped cream and candied ginger, if using.
