Ingredients:

  • 250g (2 cups) All-purpose flour
  • 2 tbsp (30 ml) Ground ginger
  • 1 tsp (5 ml) Ground cinnamon
  • ½ tsp (2.5 ml) Ground cloves
  • 1 tsp (5 ml) Baking soda
  • ¼ tsp (1.25 ml) Salt
  • 115g (½ cup) Unsalted butter, softened
  • 150g (¾ cup) Brown sugar, packed
  • 120ml (½ cup) Molasses
  • 1 Large egg
  • 120ml (½ cup) Milk
  • 1 tsp (5 ml) Vanilla extract

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and flour a 9-inch cake pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the molasses and then the egg until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Stir in Vanilla extract.
  7. Pour batter into prepared cake pan and spread evenly.
  8. Bake for 45-55 minutes, or until a wooden skewer inserted into the centre comes out clean or with a few moist crumbs attached.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.