My nana used to make this all the time when I went over to her house. It's still holds a special place in my heart

Nana’s Gingerbread Cake is a nostalgic treat that brings back cozy memories of family gatherings, especially during the holiday season. This warm and spiced cake is perfect for anyone who loves the rich flavors of ginger and molasses, combined into a moist and delectable dessert. It's a recipe that has been passed down through generations and is sure to bring a comforting touch to your home. Whether you’re looking to impress your guests or simply indulge in a piece of homemade goodness, this gingerbread cake is the way to go.

This Gingerbread Cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a festive twist, you can drizzle a simple lemon glaze over the top. It also goes well with a hot cup of coffee or spiced tea, making it a perfect afternoon treat or dessert.

Servings: 8-10

1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup molasses
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup hot water

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the molasses until well combined.

Add the eggs one at a time, beating well after each addition.

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

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Slowly stir in the hot water until the batter is smooth.

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

Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.

For a denser and richer cake, you can use dark brown sugar instead of granulated sugar. If you're a fan of fruit, add a handful of raisins or chopped dried apricots to the batter. For those who prefer a less intense ginger flavor, reduce the amount of ground ginger to 1 teaspoon. You can also spice things up by adding a pinch of nutmeg or allspice to the dry ingredients.