Grandmother's Gingerbread

*Grandmother's Gingerbread*
Makes one 9 by 13 inch cake

This is an old, old recipe for a moist and delicious and spicy gingerbread. We like to eat it warm, cut into squares and spread with butter.

125g butter, softened (1/2 cup)
95g sugar (1/2 cup)
1 large free range egg, beaten
225ml molasses (1 cup)
350g plain flour (2 1/2 cups)
1/2 tsp salt
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cardamom
1 1/s tsp bicarbonate of soda (baking soda)
1/2 tsp lemon extract
1 tsp vanilla extract
225ml hot water

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 by 13 inch non-stick baking tin really well.  Set aside.

Whisk together the flour, salt, cloves, ginger, cinnamon, and cardamom.  Cream the butter and sugar together in a bowl.  Beat in the egg.  Beat the egg, molasses and extracts together.  Stir this into the dry ingredients.  Stir the soda into the hot water to dissolve and stir this into the batter, mixing in until smooth.  Pour into the prepared pan.

Bake in the preheated oven for 35 to 40 minutes until risen and the top springs back when lightly touched.  The top will look sticky and shiny.  Leave to cool in the pan.  Serve warm with butter, if desired.