Prep Time: 30 mins Cook Time: 65 mins Yield: Serves 8
Ingredients:
½ cup Unsalted butter or vegan butter, at room temperature
½ cup Light brown sugar, lightly packed
2 Eggs, at room temperature
½ cup Molasses
1 ½ cups All-purpose flour
2 tsps Cinnamon
2 tsps Ground ginger
½ tsp Baking soda
½ tsp Kosher salt
½ cup Milk of your choice
Directions:
1. Preheat the oven to 350ºF. Line an 8-inch round baking pan with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses.(The batter may look curdled.)
3. Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth.
4. Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Avoid overbaking it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top.