Prep 10 mins
Cook 18 mins
these look nice with powdered sugar sifted through a doily on top..or can serve plain..only makes 12..they freeze well..
- 1 1⁄3 cups all-purpose flour
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄8 teaspoon salt
- 1⁄3 cup granulated sugar
- 6 tablespoons butter, softened
- 1⁄2 cup mild molasses
- 1 teaspoon baking soda
- 2 large eggs, lightly beaten
- 1⁄2 cup boiling water
- Preheat oven to 350*.Line muffin tins with paper liners.set aside.
- In small bowl, whisk flour, ginger, cinnamon, cloves and salt.set aside.
- In medium bowl, beat butter till light and fluffy.with mixer on high., gradually beat in sugar till light -- then beat in molasses, lower the mixer speed to medium, stir the baking soda into the boiling water, beat into the butter mixture, lower speed to low.
- Sift the flour mixture, a third at a time, over the butter mixture and beat in just till blended.
- Beat in the eggs, pour batter into the prepared pan, bake until the tops of cakes are firm and springy.about 20 minutes.
- Cool in the muffin tins on wire racks.
Very easy recipe. It was vey moist and dense. My grandkids loved it. There was not a strong ginger taste but my Watkins ginger was old.Will do this again soon. Thanks fo posting
these were really great. i left out the cloves [because i can't stand them], replaced the butter with trans-fat free margarine and apple sauce, and used egg replacer, so they're pretty adaptable to stuff like that