| | Directions | | Grease with shortening a gingerbread man pan or 13x9x2" cake pan. Heat oven to 350°. Beat eggs with brown sugar, molasses, canola oil on medium speed for 2 minutes. Sift together flour, salt, soda baking powder, ginger, cinnamon, cloves and nutmeg. Add dry ingredients to egg mixture and mix well. Add hot water (batter will be thin!) Pour into pan and bake for 30 to 35 minutes or until cake tests done. Cool in pan 10 minutes. Turn out of pan and cool 1 hour or until cool. Place on serving plate and decorate with white buttercream icing and peppermints if desired, or serve with whipped cream. Enjoy! |
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| Ingredients | | - |  | 2 Eggs |
| - | | 3/4 cup packed Light Brown Sugar |
| - | | 3/4 cup molasses |
| - | | 3/4 cup canola oil |
| - | | 2 1/2 cups all-purpose flour |
| - | | 1/2 teaspoon Salt |
| - | | 2 teaspoons Baking Soda |
| - | | 1/2 teaspoon baking powder |
| - | | 2 teaspoons ground ginger |
| - | | 1 1/2 teaspoons cinnamon |
| - | | 1/2 teaspoon ground cloves |
| - | | 1/2 teaspoon nutmeg |
| - | | 1 cup boiling water |
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