Gingerbread Cake with Pudding Sauce

1/4 cup softened butter
2 tablespoons granulated sugar
3/4 cup boiling water
1 egg
1 cup light molasses
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1 3/4 cups flour

Cream sugar and butter; add boiling water. Add eggs; whip up well. Add molasses, salt, flour, baking
soda and spices. Bake in an 8−inch square pan at 375 degrees F for 20 minutes. Cut into squares and
serve with ice cream or Pudding Sauce.

Pudding Sauce
4 tablespoons butter
1 1/2 cups brown sugar
1 teaspoon rum or brandy extract
4 tablespoons cornstarch
1 cup boiling water

Melt butter; add cornstarch and blend. Add sugar and boiling water. Cook until no taste of starch
remains. Remove from heat and add extract.

My Mom always served plain gingerbread w/ canned peaches when I was a kid, janie...

The peaches sound lovely. This was out of a new cake cookbook I downloaded. I just thought someone might enjoy them.