I love this recipe because you mix everything in one bowl. The spices in this gives this cake a interesting flavor. It is great served warm or at room temperature. It may be a no-brainer, but make sure your bowl is big enough to accommodate the ingredients and fit in your microwave. I tested this in a 8 inch square metal pan, but you can use glass also. Just make sure you decrease your temperature by about 25 degrees to accommodate. Metal retains heat better than glass.
You can store theses cakes at room temperature, covered in their baking pans, for up to three days. To be honest, mine did not last that long. The hubster ate some for a late nite snack and then the rest for breakfast in the morning.
5 tablespoons butter
1/3 cup packed brown sugar
2/3 cup molasses
2 large eggs
2 teaspoons ground ginger
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 1 /2 cups all purpose flour
Preheat oven to 350 degrees.
Spray a 8 inch square baking pan with cooking spray.
Place the butter in a large microwave safe bowl. Microwave for 1 minute on high. Add brown sugar stirring to combine. Add molasses and eggs, stir until smooth. Add ginger, pumpkin pie spice, baking soda and salt. Stir well. Add milk and flour and stir to just combined. Pour batter into your prepared pan.
Bake for 30 minutes or until a wooden toothpick inserted in center comes out clean. Allow to cool for 10 minutes, then cut into squares Dust powdered sugar on top or serve with whipped cream.
Peace be with you,