GINGERBREAD

Yield:  4 servings

½ cup butter
½ cup brown sugar
1 cup molasses
1 egg
1 ½ cups all-purpose flour
1 tsp.  ground ginger
½ tsp. ground cinnamon
¼ tsp. ground cloves
½ tsp. salt
1 tsp. baking soda
1 cup hot water
1 cup heavy cream, whipped

Procedure:

Preheat the oven to 350 degrees.  Grease and flour an 8-inch square baking pan.  Cream the butter and brown sugar until light and fluffy.  Beat in the molasses and egg.  Sift the flour and spice together and then sift over the mixture, blend until smooth.  Dissolve the baking soda in hot water, then add gradually stirring into batter; the mixture will be thin.  Pour batter into baking pan and bake for 40 to 45 minutes, or until a toothpick inserted in center comes out clean and the cake is light and springy.  Serve with warm whipped cream.

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