Just a few notes first.... four more days to order in time for Yule deliveries from The Angry Cauldron! Also, Magickal Notions has sold out of the Evil Eye wall hanging.
Onto the recipe....yields 8 servings:
1 1/4 cups all purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (1/2 stick) butter, room temperature
1/4 cup sugar
2 tablespoons beaten egg (from 1 egg)
1/2 cup dark molasses
1/2 cup water
3/4 cup (packed) dark brown sugar
1 1/2 cups hot water
5 tablespoons melted butter
Preheat oven to 350℉. Butter an 8x8x2 in glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves, and salt in medium bowl. Using an electric mixer, beat 1/4 cup softened butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir 1/2 cup molasses and 1/2 glass of water together in a 1-cup glass measuring cup. Add flour mixture to butter mixture in 3 additions alternately with the molasses mixture, (scrape inside of bowl as needed to mix well). Transfer to prepared dish. Stir 1 1/2 cups hot water and melted butter in a 2-cup glass measuring cup and carefully pour over top of the cake, (I use a spatula to disperse the liquid evenly without making holes in the mixture)....there will be a lot of liquid on top of the cake. Sprinkle brown sugar evenly into the liquid. Bake until gingerbread is cracked on top and a toothpick comes out clean...about 45 minutes. (bottom is very gooey and liquid)
Scoop warm, into shallow bowls and top with ice cream or whipped cream.
Best in the colder months, but enjoyable year round.