Enjoy a slice of this deliciously moist and spicy gingerbread cake, perfect for any special occasion or as a delightful end to any meal! 
Ingredients:
1/2 cup granulated sugar
1/2 cup butter
1 large egg, beaten
1 cup unsulphered molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup very hot water
Bananas for topping (optional)
Fresh whipped cream, for topping (optional)
Directions:
Preheat Oven: Set your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan with cooking spray.
Cream Sugar and Butter: In a large mixing bowl, cream together the sugar and butter until smooth and light. Add the egg and molasses, then mix well.
Combine Dry Ingredients: In a separate bowl, mix together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring to combine. Slowly pour in the hot water and stir until smooth (the batter will be thin).
Bake: Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Serve: Enjoy the gingerbread cake warm, topped with fresh sliced bananas, whipped cream, and vanilla cream sauce if desired.
Make Ahead, Storage, and Freezing Instructions:
Make Ahead: The vanilla cream sauce can be made a few days in advance and stored in the fridge in an airtight container. Rewarm before serving.
To Store: Keep the gingerbread cake at room temperature for 2 days, or in the fridge for about a week.
To Freeze: Wrap the cake in plastic wrap, then aluminum foil, and place in a freezer-safe bag or airtight container. Freeze for up to 2 months. Thaw overnight at room temperature before serving. Warm in the microwave for a few seconds if desired.
