Gingerbread Cake

Instructions

1. Prepare the baking pan
   Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line with parchment paper, leaving an overhang on two sides for easy removal.
2. Mix dry ingredients
   In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking soda until well combined. Set aside.
3. Cream butter and sugar
   In a large bowl using an electric mixer, beat the butter and brown sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
4. Add wet ingredients
   Beat in the molasses until well incorporated. Add eggs one at a time, beating well after each addition. If using fresh ginger, add it now and mix well.
5. Combine dry and wet mixtures
   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The batter will be thick at this stage.
6. Add hot water
   Slowly pour in the hot water while mixing on low speed. The batter will become thinner but this is normal. Continue mixing until the water is fully incorporated.
7. Bake the cake
   Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool and serve
   Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Serve with a dusting of powdered sugar, whipped cream, or a lemon glaze if desired.