Moist Gingerbread Spice Snack Cake

Name: Moist Gingerbread Spice Snack Cake
Prep time: 20 min
Ingredients: 2 cups (250g) all-purpose flour (spoon & leveled); 1 teaspoon baking soda; 1 and 1/2 teaspoons ground ginger; 1 and 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 3/4 cup (180ml) unsulphuredmolasses (I use Grandma's Molasses brand); 3/4 cup (180ml) hot water (about100°F (38°C)); 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature; 1/3 cup (67g) packed light or dark brown sugar; 1 large Eggland's Best egg, at room temperature; 1 teaspoon pure vanilla extract

Moist Gingerbread Spice Snack Cake was pinched from <a href="http://sallysbakingaddiction.com/2015/12/23/moist-gingerbread-spice-snack-cake/" target="_blank">sallysbakingaddiction.com.</a>

"My flavorfully spiced and moist version of the timeless classic gingerbread. For different pan size options, see my recipe notes below...."

INGREDIENTS

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2 cups (250g) all-purpose flour (spoon & leveled)

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1 teaspoon baking soda

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1 and 1/2 teaspoons ground ginger

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1 and 1/2 teaspoons ground cinnamon

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1/4 teaspoon ground cloves

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1/4 teaspoon salt

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3/4 cup (180ml) unsulphuredmolasses (I use Grandma's Molasses brand)

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3/4 cup (180ml) hot water (about100°F (38°C))

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1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature

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1/3 cup (67g) packed light or dark brown sugar

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1 large Eggland's Best egg, at room temperature

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1 teaspoon pure vanilla extract

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