Paper line or grease a 8.5x11x2-in. (27.9x21-cm) baking pan, or one of a similar size.
Preheat the oven to 350 F. (177 C.). In a large mixing bowl, cream together the butter and sugar.
Add the beaten egg.
Measure and sift the dry ingredients.
Combine the molasses and hot water.
Add the dry ingredients alternately with the liquid, a small amount at a time. Beating after each addition.
Bake for approximately 40 minutes. Check for doneness by inserting a toothpick into the center of the cake, it should come out clean. Makes 16 portions. Serve as-is, or with warm butter, powdered sugar, or cinnamon and cream cheese frosting, recipe below.
For the Cinnamon and Cream Cheese Frosting (Optional):
Add the cream cheese and butter to the bowl of a stand mixer.
Add the vanilla. Mix to combine all the ingredients using the paddle attachment. (Can make using electric beaters, too).
In a separate bowl add the cinnamon and powdered sugar together, mix to combine.
Add the powdered sugar mixture into the bowl, one cup at a time, mixing well after each addition and tasting as you go to best determine the desired sweetness and consistency, noting that you might not want to use all of it.
Notes
This recipe makes a a traditional, old-fashioned, gingerbread cake. From here you can enjoy as-is with a cup of coffee or tea - or consider adding additional toppings that have been used and loved over the years, such as a pat of softened sweet cream butter, powdered sugar, chocolate ganache, lemon curd, applesauce, whipped cream, or fresh seasonal fruit. For a more modern element, consider cinnamon and cream cheese frosting on gingerbread, makes a lovely presentation too, recipe provided.