Gingerbread

Step 1

Preheat the oven to 350F (180C) degrees. Lightly grease a 9x13 inch (23x33 cm) cake pan with and sprinkle with flour.

Step 2

In a large bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt.

Step 3

In a separate large bowl whisk together the melted butter, brown sugar, molasses and warm water. Whisk the mixture enough so that the butter doesn't look separate.

Step 4

Whisk in the eggs and vanilla extract. Ensure that the mixture isn't hot before adding in the eggs, otherwise they may scramble.

Step 5

Gently whisk the dry ingredients into the wet ingredients until there are no more lumps. The batter will be thin.

Step 6

Pour the batter into the prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean or with a few crumbs.

Step 7

Add the butter to a medium saucepan over low-medium heat.

Step 8

Melt the butter, then once melted add in the brown sugar and salt.

Step 9

Gently stir the mixture until the brown sugar is dissolved.

Step 10

Bring the mixture to a gentle boil, then whisk in the heavy cream. Whisk the mixture as it gently boils until the cream is incorporated.

Step 11

Remove from the heat and whisk in the vanilla extract.

Step 12

Slice the cake using sharp knife and serve with warm butterscotch sauce, and optionally a dollop of whipped cream and a sprinkle of cinnamon.