Excellent single-serving gingerbread cake. And even though I made an error (I misread the ingredient list and used a tablespoon of butter instead of the egg), it still turned out delicious and moist. I dusted the top with powdered sugar, hoping it would make a nice picture, but the cake is sweet enough without icing or sweetened topping. These mug cakes are so easy to make, and the good thing is I don't have half a cake sitting around tempting me. Thanks, Lorraine of AZ. Made for the 2013 My-3-Chefs event.