Old-fashioned Gingerbread

Gingerbread, the cake variety, is dense and spicy, and best served warm and fresh. I like it with just a dollop of whipped cream, but you could top it with a dusting of powdered sugar or a thin milk-and-sugar glaze. The important thing is not to frost it - that would distract from the cake itself, in all its spicy glory.

2 Cups All-purpose flour
1 1/2 teaspoons ground Ginger
1 teaspoon Cinnamon
1 teaspoon ground Cloves
pinch of freshly grated nutmeg
1 teaspoon salt
2 teaspoons baking soda
1 Cup Sugar
1 Cup dark Molasses
1 Cup Vegatable Oil
3 Eggs
1 Cup Boiling Water

Preheat Oven to 350 degrees. Line an 8x8 square pan with parchment.

Mix the flour, spices, salt, and baking soda in a large bowl and set aside. In your KitchenAid mixer, combine the Sugar, eggs, oil, and molasses until well-blended. Add the flour mixture on low until combined. Then add the boiling water last, again mixing on low until well-mixed (the batter will be thin). Bake at 350 for 40 minutes, or until the center is set and springs back when you touch it with your fingertip.