Spicey Molasses Cake For Real

I mentioned this in a past entry and said I would post the recipe but never did. Yesterday some coworkers came over to see the baby and I couldn't decide whether to make something for them. I finally decided not to, but then they were running late and Todd was all over the baby, and this cake is so easy to make I couldn't resist. It comes from a one-bowl recipe story in Cooking Light from a while back (I haven't gotten Cooking Light for at least three years) that I love; there's a coffee cake and a chocolate cake I also still make from it.

You start by melting 5 tablespoons butter in a large bowl, then add 1/3 cup brown sugar and whisk together. Whisk in 2/3 cup molasses and 2 eggs, then 2 teaspoons ground ginger, 1 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon each baking soda and dry mustard and 1/4 teaspoon salt. Then add 1/2 cup milk and stir in 1 1/2 cup flour just until moistened. Pour into 8-inch square baking pan and bake at 350 degrees for 30 minutes.

The flavors meld and get better the second day, but it's good even on the first with some freshly whipped and slightly sweetened cream.