Cream together butter and brown sugar until light and fluffy, about 1-2 minutes.
Stir in eggs, sour cream, and vanilla extract.
In a separate bowl add in flour, baking powder, salt, cinnamon, ginger, and cloves.
In another bowl whisk together molasses and very hot water until completely incorporated.
Mix half of the dry ingredients into the batter, alternating with half of the molasses, mixing after each addition until all the ingredients are incorporated together. Do not overmix.
Pour batter into a greased or parchment lined 8×8 inch pan.
Bake in oven for 30-35 minutes or until a tester comes out clean and the cake springs back when touched.
Garnish with whipped topping or ice cream.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
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Can I use a different type of molasses?
The type of molasses will affect the overall taste of your gingerbread cake. Depending on how much of a fan you are of the molasses flavor should affect what type of molasses make your taste buds sing.
Unsulfured molasses: this is the sweetest type of molasses and has the mildest molasses flavor.
Sulfured molasses: This type of molasses has a stronger mineral flavor with less sweetness than unsulfured molasses.
Blackstrap molasses: Blackstrap molasses as a licorice-like flavor with no sweetness and the strongest flavor of molasses. This is for the hardcore fans of molasses.
How do I store gingerbread?
You can store gingerbread at room temperature for up to 1 week. Make sure to seal your gingerbread in an airtight container. You can also freeze your gingerbread for up to 3-6 months.