GINGERBREAD CAKE

113 grams butter, soft (1/2 cup)
1 cup sugar
2 eggs
1 cup molasses
1 cup boiling water
1 strong teabag
2 1/2 cups self raising flour
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon bicarb soda
1/2 teaspoon salt

icing sugar to dust

preheat oven to 180 c. (350 f.) line a 9 x 13 baking dish
with baking paper.

using an electric mixer, cream butter and sugar. add eggs and
beat until well combined.

beat in molasses until well combined.

steep the teabag in the boiling water then add to the
mixture, beating until well combined.

sprinkle the flour, spices, bicarb soda and salt over the top
of the mixture then beat until well combined.

pour into dish.

cook for approx. 45 minutes or until a skewer comes out with
a few crumbs attached.

cool in dish for 5 minutes then remove to wire rack to cool
completely.

dust with icing sugar to serve.  also good with whipped cream.