Moist Gingerbread Cake

I love this cake--and it IS indeed moist. From Pamela Westland's "Celebrating Christmas." It is so easy to make. I baked it in a giant gingerbread man pan and decorated with colorful dragees--beautiful! You might consider doubling the recipe, since it makes a small cake.

• Ready In: 45 mins
• Serves: 4
• Yields: 1 cake

Ingredients

• 2  cups flour
• 2  teaspoons ground ginger
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg (I like to use fresh)
• 1  pinch salt
• 1⁄3 cup pitted dates, chopped
• 1⁄3 cup crystallized ginger, chopped very fine
• 1⁄2 cup molasses (I like dark and strong)
• 1⁄4 cup butter
• 1  egg
• 1⁄2 cup dark brown sugar
• 4  tablespoons milk
• 1⁄2 teaspoon baking soda

Directions

1. Sift flour, spices and salt; stir in dates and ginger.
2. Melt molasses and butter Beat egg with sugar.
3. Add the two mixtures (above) alternately to dry ingredients, beating all the time.
4. Dissolve baking soda in milk; stirr into mixture.
5. Pour in 8" square pan lined with non-stick baking paper. Level top and bake at 350 F 45-50 minutes. Let cool on wire rack before removing from pan.
6. Remove baking paper and wrap in foil. Store in air-tight container up to 8 weeks.