Equipment Needed
- 9-inch square or round baking pan
- Parchment paper
- Mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Step-by-Step Instructions
First, I always start by preheating my oven to 350°F (175°C) and greasing my pan, then lining it with a sling of parchment paper. This isn’t just for easy cleanup—it guarantees you’ll get the whole cake out in one beautiful piece. I’ve tried skipping this step, thinking a good grease would suffice, and ended up with a crumbly corner stuck firmly in the pan. Lesson learned! In my large bowl, I whisk together the flour, brown sugar, ginger, cinnamon, cloves, and salt. I make sure to break up any lumps in the brown sugar with my fingers; it makes a difference in getting an even mix.
Now, in my medium bowl, I combine the wet ingredients. This is where the magic starts to come together. I whisk the molasses and oil first until they’re fully incorporated. Then, I add the eggs one at a time, whisking vigorously after each until the mixture is glossy and smooth. Here’s my favorite part: I carefully measure out my hot water or coffee and stir the baking soda directly into it. It will fizz up dramatically—that’s good! I quickly pour this foaming liquid into the molasses mixture and whisk it all together.
The next step is crucial for texture. I pour the entire contents of the wet bowl into the dry ingredients. Using my whisk (and then switching to a spatula to get the last bits), I stir just until no dry flour remains. The batter will be thin and liquid, which always surprises me! Don’t be tempted to keep mixing; a few lumps are far better than overmixing, which leads to a tough cake. I immediately pour the batter into my prepared pan. It spreads out easily on its own.
I place the pan in the center of my preheated oven and set my timer for 45 minutes. I’ve found the sweet spot is usually between 45-55 minutes, but I start checking at 45. The best test is not a toothpick coming out completely clean, but with a few moist crumbs clinging to it. If it comes out wet, it needs more time. The top will spring back lightly when touched. I let it cool in the pan on a rack for a full 30 minutes before even attempting to lift it out—this patience prevents it from breaking apart.(See the next page below to continue…)