1½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
½ cup butter, softened
½ cup firmly packed light brown sugas
2 tablespoons plus 1 teaspoon molasses
½ cup milk
1 large apple, peeled, cored and finely chopped
Confectioner’s sugar for garnish
Whipped cream for garnish
Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan and set aside. Sift together the flour, baking soda, salt, and spices and set aside. In a large bowl, cream the butter and brown sugar. Beat in eggs, one at a time, add the molasses, and beat well. Add the flour mixture in thirds, alternating with the milk, beating after each addition (the batter will be lumpy). Pour the batter into the prepared pan. Scatter the chopped apple on the batter and push the pieces down until they are almost covered. Bake for 35 minutes. Remove the gingerbread from the oven, loosen the sides with a knife and cool completely on a wire rack.
To decorate, place a doily on top of the cake and sift confectioner’s sugar over to create a pattern or simply top with whipped cream.
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