½ cup granulated sugar
½ cup soft butter or butter-flavored Crisco
1 large egg, room temperature
1 cup light molasses (not blackstrap)
2 ½ cups pre-sifted, all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water
Heat oven to 350 degrees.
Coat a square baking pan or foil pan with cooking spray.
Cream granulated sugar and butter together.
Add egg and molasses. Beat until well combined.
In another bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt together.
With beater on low, add dry ingredients to wet.
Add hot water and combine well.
Pour batter into prepared pan and bake for about 35 minutes, or until gingerbread starts to pull away from pan.
Serve slightly warm with homemade, sweetened whipped cream.
Garnish with lemon zest or candied ginger. Makes nine servings.
Homemade whipped cream: Chill bowl and beaters for 1 hour. Pour 8 ounces whipping cream into bowl. Add 2 teaspoons sugar, 1 teaspoon vanilla, and beat until soft peaks form.