I mentioned last year that my high priestess, Z., had a Samhain tradition that involved making gingerbread and serving it with sweetened whipped cream and/or applesauce for the group dumb supper. It inspired me to try my hand at the Gramercy Tavern Gingerbread, which is amazing. This year, though, I had my wits together and asked Z. for her recipe, which originates from an old Betty Crocker cookbook.
1/2 cup butter, softened
2 tablespoons sugar
1 cup blackstrap molasses
1 cup boiling water
2 1/4 cup sifted flour
1 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg (freshly grated is best)
1/2 teaspoon ground allspice
Preheat the oven to 325˚F and grease and flour a 9-inch square pan.
In the bowl of a standing mixer, cream together the butter, sugar, and the egg until the mixture is light and fluffy. Blend in the molasses and the boiling water. In a separate bowl, combine the flour, baking soda, salt, and spices. Whisk them together until the mixture is even, then add the dry ingredients to the wet ingredients, stirring until all the flour is incorporated and the batter is smooth.
Pour the batter into the prepared pan and baked the cake for 45-50 minutes or until a toothpick inserted into the center of the cake emerges with just a few moist crumbs.