Delicious gingerbread cake with a rich layer of cinnamon

1 tsp ground ginger

1 cup all-purpose flour

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp baking soda

1/2 cup unsalted butter, softened

1/4 tsp salt

1/2 cup brown sugar

1/2 cup molasses

1/2 cup hot water

1 large egg

For the cinnamon molasses topping

1/4 cup molasses

1 tsp ground cinnamon

2 tbsp butter

Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

In a separate large bowl, cream together the butter and brown sugar until light and fluffy. Add the molasses and egg, and beat until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, until everything is fully combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, make the cinnamon molasses topping by melting together the molasses, butter, and ground cinnamon in a small saucepan over low heat. Stir until smooth.

Once the cake is done, remove it from the oven and let it cool slightly. Then, pour the cinnamon molasses topping over the warm cake.

Allow the cake to cool completely before slicing and serving. Enjoy your delicious gingerbread cake topped with cinnamon molasses!