- 2 1/2 cups cake flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground coves
- 1/2 cup unsalted butter at room temperature
- 1/4 cup packed dark brown sugar
- 1 cup molasses
- 1 tsp vanilla extract
- 1 large egg
- 1 cup hot water
Whipped cream for serving - optional.
Position a rack in the middle of the oven and preheat the oven to 350F. Butter and flour an 8 cup Bundt pan or any pan for decorative shape.
Mix together cake flour, baking soda, salt, ginger, cinnamon, allspice, and cloves in a large bowl.
Put the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until smooth. Add the brown sugar and beat until light and fluffy. Pour in the molasses and beat until smooth. Add the vanilla extract, drop in the egg, and mix until incorporated, stopping at least once to scape the sides of the bowl. Reduce the mixing speed to medium-low and alternately incorporate the flour mixture and hot water, beginning and ending with the flour mixture and stopping once or twice to scrape the sides of the bowl.
Pour the batter into the prepared pan and bake for about 45 minutes, or until a wooden skewer inserted near the center comes our clean. Set the gingerbread on a wire rack to cool in the pan for about 15 minutes before turning out to cool for about 10 minutes more.