I made a molasses gingerbread cake, from the book What Einstein Told His Cook by Robert L. Wolke. If you don’t want your cake to fall apart like mine did, take it out after it has completely cooled. This cake is pretty good on its own, but I made a homemade butter cream for the top, and that made it extra good. I feel like this cake is good for wintertime, for Thanksgiving or Christmas!

• 2- 1/2 Cups all-purpose flour
• 1- 1/2 Teaspoons baking soda
• 1 Teaspoon ground cinnamon
• 1 Teaspoon ground ginger
• 1/2 Teaspoon cloves
• 1/2 Teaspoon salt
• 1/2 Cup (1 stick) butter melted and slightly cooled
• 1/2 Cup sugar
• 1 Large egg
• 1 Cup unsulphured molasses
• 1 Cup hot (not boiling) water

1. Adjust the oven rack to the middle position. Spray an 8- by 8-inch pan with nonstick cooking spray. Preheat the oven to 350 degrees for a metal pan or 325 degrees for an ovenproof glass pan.
2. In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, cloves, and salt with a wooden spoon. In a large bowl whisk together the melted butter, sugar, and egg. In a small bowl or glass measure, stir the molasses into the hot water until completely blended.
3. Add one-third of the flour mixture to the butter-sugar-egg mixture and whisk together just to moisten the ingredient. Then whisk in about half of the molasses mixture. Continue by adding another third of the flour mixture, then the other half of the molasses mixture, then the final third of the flour mixture. Whisk just until all the of white disappear. Do not overmix.
4. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted into the cake comes out clean and the cake has pulled away somewhat from the sides of the pan. Cool in the pan for 5 minutes.
5. Serve warm from the pan or turn the cake out onto a rack to cool. This is a good keeper and will stay fresh for several days, covered, at room temperature.