So easy to make and is a treat for the holidays or anyday. A small batch of sweet, perfectly spiced old fashioned gingerbread. This gingerbread cake is baked in a small baking dish and is the right amount for one or two people.
Heat oven to 350 degrees F (175 degrees C). Grease a 5-inch baking dish or dish of similar size.
In a medium-sized bowl, cream together the sugar and butter. Beat in the egg yolk, and mix in the molasses.
In a small bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Pour into the sugar/butter mixture and mix well.
Stir in the hot water.
Pour into the prepared pan.
Bake for 30 minutes, until a knife inserted in the center comes out clean.
Allow to cool in pan before slicing.
Video
Notes
Selecting the Right Baking Dish: The baking dish size is crucial for this gingerbread recipe. Ideally, use a 5x5 inch dish, about 1 3/4 inches deep. This size ensures even baking and perfect texture. Alternatively, a 6.5x4.9 inch dish or two 8-ounce ramekins are also suitable.
Using Softened Butter: For this recipe, softened butter is essential. It's crucial for creaming together with sugar to create airiness in the cake. Ensure your butter is cool but malleable; it should indent when pressed. This texture is key for a light, fluffy gingerbread.
Oven Temperature: Ensure your oven is preheated for even baking.
Don't Overmix: Mix just until ingredients are combined to keep the cake tender.
Spice It Up: Feel free to adjust the spices to suit your taste.