Yield: three 8 inch square pans of 16 pieces.

Ingredients

3 cups water
450 ml Molasses
2 tsp baking soda
1 cup room temperature unsalted butter
2 cups brown sugar
2 eggs
4 1/2 cups flour
1 tsp salt
2 tsp ginger
1 Tbsp cinnamon
2 pinches ground cloves
2 Tbsp baking powder

Directions

1. Bring water to a boil, remove from the heat and stir in the molasses and baking soda. Let cool until lukewarm
2. Cream together brown sugar and butter. Then add eggs one at a time
3. In a separate bowl mix together flour, salt, ginger, cinnamon, cloves and baking powder
4. Mix in alternately the flour mixture and water mixture into the butter mixture
5. Be sure to scrape the sides of the bowl and mix again to remove any lumps
6. Pour your cake batter into prepared cake pans (greased and floured sides with parchment paper on the bottom)
7. Bake for 30-35 minutes at 350
8. Serve with peach wedge and vanilla ice cream or whipped cream