Soft Gingerbread

2 1/2 cups all purpose flour
1 teaspoon cinnamon
2 teaspoons powdered ginger
1 teaspoon grown cloves
8 tablespoons ( 1 stick or 1/2 cup) butter, softened
1/2 cup sugar
1 cup dark molasses
2 teaspoons baking soda
1 cup boiling water
2 eggs, slightly beaten

Preheat oven to 350. Grease and flour an 8 inch pan. Combine flour, cinnamon, ginger, and cloves, and sift them together onto a piece of waxed paper. Set aside. Put the butter in a large mixing bowl and beat until smooth and creamy. Add the sugar and molasses and continue beating until well blended.Combine the baking soda and boiling water and add them to the butter sugar mixture, beating well. Add the flour mixture and beat until the batter is smooth, then beat in the eggs.
Pour into the prepared pan and bake for 45 to 55 minutes, or until a toothpick or broom straw inserted in the center of the cake comes out clean.
Remove from the oven and let cool in the pan for 5 minutes, then turn out on to a rack, serve warm or cool.

 

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