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Gingerbread Cake

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For Selah’s 2nd birthday, we decided to make a gingerbread cake and homemade eggnog ice cream.

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The recipe makes an 8×8 which was enough for a little snowman.

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And those leftover corners…

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were munched on by the birthday girl herself.

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After some simple decorating, we were ready to party.

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Happy 2nd birthday Selah!

We thought the gingerbread cake might have been a little dry on its own, but was perfect with the homemade eggnog ice cream.

INGREDIENTS
1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

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