Soft Gingerbread

Preheat your oven to 350˚.

Dissolve the baking soda into the boiled water and allow it to cool. Mix or sift the flour, ginger, cinnamon, nutmeg, and salt together.

Cream the butter, using a stand mixer or hand beater. Add the sugar, a little at a time, creaming well after each addition. Add molasses slowly and beat well until light and creamy.

Add about 1/4th of the flour mixture to the creamed mixture and stir by hand. Add about 1/4 of a cup of the cooled water/soda mixture and stir. Continue adding flour mixture and water mixture (ending with flour) stirring after each addition.

Pour batter into a greased and floured pan. Spread the batter to the edges of the pan so it’s a little thicker at the edges than in the center. Drop the filled pan a few times, lightly, on the work surface to remove any air pockets.

Bake for 40-45 minutes. The cake should be drawn away from the sides of the pan. Decorate with powdered sugar.