Here’s the recipe:
Ingredients
- 1.5 c whole wheat flour
- 1.5 tsp baking powder
- 0.5 tsp cinnamon, ground
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 0.25 tsp salt
- 1 egg, beaten
- 0.5 c butter, melted
- 1 c molasses
- 0.5 c hot water
Directions
Preheat oven to 375°. Grease and flour a 9×9 baking pan. Sift flour, baking soda, spices, and salt. In a separate, large bowl, beat egg, butter, molasses, and water until combined. Add in the flour mixture, and beat until smooth. Pour into greased pan, and bake 30–35 minutes. A toothpick inserted into the centre of the cake should come out clean. Cool partially in pan on rack. Let completely cool on a rack before applying icing.
Note: I used an 8-inch round pan, and there was enough batter left over to make an extra cake in a mini loaf pan.
Icing
- 0.5 c unsalted butter
- 1 c brown sugar, packed
- 0.25 c milk
- 2 c icing sugar, sifted
- 0.5 tsp vanilla
In a large saucepan, melt butter over high heat until it starts to boil. Add brown sugar. Bring to a boil. Lower heat to medium and continue to boil for 2 minutes, stirring constantly. After 2 minutes, remove from heat and add milk and vanilla. Continue stirring until it stops bubbling. Gradually add icing, stirring until the icing sugar is thoroughly combined. It may stick a bit to the pot.
Pour icing onto cake, spreading as needed. Wait until cool before eating. Unless you want to burn your mouth.