Gingerbread

Gingerbread

2 1/3 cups AP Flour
1 tsp baking soda
1 heaping tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground clove
1 cup butter
2/3 cup sour cream
1 cup molasses
1 cup sugar
1 large egg
3/4 cup hot water

Preheat oven to 350 degrees.

Combine dry ingredients and stir vigorously with a fork to combine.  Cream butter, sour cream, and sugar.  Then, add molasses and egg.  Beat until combined.  Slowly, add the dry ingredients to the wet as you beat gently.  Add hot water as you add the last of the dry ingredients.  Pour into cupcake papers, buttered loaf pans or buttered sheet pan.  (I usually make 12 cupcakes and 1 loaf.)  Bake at 350 degrees for 18 minutes for cupcakes, 50-60 minutes for loaf pan, and 30-35 minutes for sheet pan.  Remove from oven and cool.  Dust with powdered sugar.