Ginger Bread


Preheat oven to 350 and grease a 9/9 baking dish with room temperature butter.

Sift into a bowl


  • 1 stick unsalted butter
  • 1 large egg
  • ¼ cup packed brown sugar
  • 1 cup light molasses
  • ¼ cup boiling water
  • 1 ¾  cups all purpose flour
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp salt


Beat 1 stick (8tbsp) of unsalted butter until creamy, gradually add 1 large egg and ¼ cup of packed brown sugar until fluffy (approximately 2-3 minutes). Gradually beat in 1 cup of light molasses, stir in dry ingredients, once combined add ¼ cup of boiling water.

At this point you can mix in some interesting flavours, for example crystallized ginger or candied orange peel or candied lemon peel. If you are going to do this limit it to 3 tablespoons.

Pour mixture into baking dish and bake for 35-40 minutes, insert a toothpick into the centre of the cake and it should come out dry. Turn gingerbread out onto a cooling rack and allow to cool until it is no longer steaming.