This recipe is
ancient. Folks used to make it before sugar was as widely
available as it is today. First melt the butter. Combine
it in a big bowl with the molasses, hot tap water and salt.
Blend well. Add the ginger, baking soda and flour. Stir
again. Try to make the batter smooth. Turn the mixture
into a well oiled 9" round cake pan. Bake at 350° for
about 30 to 35 minutes. A fork or tooth pick inserted into the
center of it will come out clean, and the edges will pull away from
the sides of the pan. Cool for a few minutes on the counter
before cutting. I usually make 12 wedges, but you could also
make 8 for hungry folks. Wrap any leftovers in tin foil and
store in the fridge.
This recipe has no extra
spices to compete with the ginger. It is my favorite recipe for
ginger bread. I don't frost it, but you could if you
liked. A plain vanilla frosting would be best.
