GINGERBREAD CAKE

1/4 CUP BUTTER OR MARG., room temp.
1/4 CUP BROWN SUGAR
1 EGG
1/2 CUP MOLASSES
11/4 CUP FLOUR
1/8 TEASPOON SALT
3/4 TEASPOON BAKING POWDER
1/2 TEASPOON CINNAMON
1/2 TEASPOON GINGER
1/4 TEASPOON GROUND CLOVES
1/2 CUP HOT TAP WATER

Cream butter or marg. Then add sugar, egg and molases. Beat well. Sift together the dry ings. If using self-rising flour do not add the baking power or salt. Add 1/3 of the dry ings. to the creamed mixture a little at a time. Beating well after each addition. Add the hot water and beat until thoroughly combined. Pour into a sprayed 9 x 9 pan. Bake on 350 for 40 to 45 minutes.
Serve with fresh whipped cream or can use cool whip.