1 1/2 cups sifted
all-purpose flour
1
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1/4 tsp nutmeg
1/4 tsp. ground cloves
1/2 cup softened butter
1/2 cup granulated sugar
1 egg, beaten
1/2 cup molasses (I use and prefer sorghum)
1/3 cup water
.
Frosting
2 tablespoons butter, softened
1-2 cups sifted confectioners' sugar
3 tablespoon molasses
water as needed
Preheat the oven to 350 degrees, then butter and flour a 9x13 inch cake pan. Cream the butter, sugar and molasses together, then beat in the water and egg. It will look curdled. Then beat in the remaining dry ingredients until just barely blended. Scrape into the prepared pan and bake for 20-25 minutes or a toothpick comes out clean. Remove pan from the oven and cool on a rack. Meanwhile, make the frosting. Beat together the butter and molasses until smooth, then stir in the powdered sugar until you have a smooth, easily spread frosting, adding small amounts of water as needed. Spread it over the slightly cooled, but still warm cake. When completely cooled, cut into small squares with a very sharp knife.
Feel free to vary the spices, according your personal taste. And if you are a fan of raisins and/or nuts, they would be good added with the dry ingredients. I would use about a cup to a cup and a half total of which ever or a combination of the two.
1/2 tsp. salt
1/4 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1/4 tsp nutmeg
1/4 tsp. ground cloves
1/2 cup softened butter
1/2 cup granulated sugar
1 egg, beaten
1/2 cup molasses (I use and prefer sorghum)
1/3 cup water
.
Frosting
2 tablespoons butter, softened
1-2 cups sifted confectioners' sugar
3 tablespoon molasses
water as needed
Preheat the oven to 350 degrees, then butter and flour a 9x13 inch cake pan. Cream the butter, sugar and molasses together, then beat in the water and egg. It will look curdled. Then beat in the remaining dry ingredients until just barely blended. Scrape into the prepared pan and bake for 20-25 minutes or a toothpick comes out clean. Remove pan from the oven and cool on a rack. Meanwhile, make the frosting. Beat together the butter and molasses until smooth, then stir in the powdered sugar until you have a smooth, easily spread frosting, adding small amounts of water as needed. Spread it over the slightly cooled, but still warm cake. When completely cooled, cut into small squares with a very sharp knife.
Feel free to vary the spices, according your personal taste. And if you are a fan of raisins and/or nuts, they would be good added with the dry ingredients. I would use about a cup to a cup and a half total of which ever or a combination of the two.