This gingerbread cake is a favorite around the house. You don't need icing, just a dollop of whipped cream, due to the intense and moist quality of this cake. I've incorporated pancake syrup in this recipe because it's inexpensive and I know you've got some sitting around. In fact, when I'm done, I'm going to prepare this loaf for my family.
9 tab. pancake syrup
2 tab. molasses syrup
1/3 cup brown sugar
2 cups flour
1/2 tsp salt
3 tab. melted butter
1 3/4 tsp. baking soda
1 tab. ground ginger
1/2 tsp. cloves
1/4 tsp. cinnamon
1 beaten egg
1 cup milk
Add wet ingredients and blend, on low speed using blender. Add dry ingredients and beat on high for 2 minutes. This adds a bit of fluffiness to the batter. Bake at 350 using a 9 or 8 inch pan for about 45 minutes or until done.