Not to be confused with the cookie variety. This recipe from Lion House Recipes is another fall/winter favorite at our place. It is wonderful served warm out of the oven with freshly sliced bananas and real whipped cream. It's also good cold--if it lasts that long.

1/2  cup sugar
1/2 cup butter or margarine
1 egg, well beaten
1 cup molasses
1/2 teaspoon salt
2 1/2 cups sifted flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon powdered cloves
1 cup very hot water

Cream sugar and butter well. Add egg and molasses. Beat well. Sift dry ingredients together and add to creamed mixture (I usually just stir them together with a fork). Add hot water and beat until smooth (batter will be very thin). Pour into a well-greased 9x13 inch baking pan. Bake in a 350 degree oven  for about 40 minutes or until cake tests done.

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