This soft gingerbread cake is moist and packed with flavor. Perfect for a Holiday party or Christmas dessert.
Bring 1 cup water to a boil in a medium-sized pan. Remove from heat and stir in molasses and baking soda, adn keep stirring until the mixture stops foaming. Add 1/2 cup of cold water,a dn let chill until room tempered (about 10 minutes). In a small bowl, whisk together flour, baking powder, cinnamon, ginger, and cloves. In a large bowl, beat butter and brown sugar until well blended. Add the eggs and beat until blended. Add the flour mixture and the molasses mixture, and blend well. Pour into a buttered and floured 9-inch square pan and bake in a 325° oven until a toothpick inserted in the center of the cake comes out clean, approx. 50 minutes. Let cool in pan and serve warm with ice cream or cold the next day (the cake gets even better and mositer with time, and can last up to a week covered in the fridge).