Preheat the oven to 350 degrees F and lightly grease a 9x13 pan with non-stick spray.
In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
Add eggs and beat until smooth.
Gradually add molasses and hot water (a little at a time), beating on low speed.
Add the flour, ginger, cinnamon, baking soda, nutmeg, and salt and beat on low until smooth and combined.
Spread into prepared pan and bake for 28-30 minutes, until a toothpick comes out clean. Set aside to cool.
Notes
*This Gingerbread cake recipe is light in flavor and not overly spicy. If you prefer a stronger flavor, you can increase the spices each by 1/2 teaspoon. We love it the way it is -- not too overpowering and perfect for those people who are on the fence about strongly spiced gingerbread treats.Tips and Notes:
Check the baking soda. It should be fresh. If it's expired, it won't serve its intended purpose which is to make the cake light and fluffy.
Grease the baking dish. This makes it so much easier to remove the cake without it sticking.
Check for doneness. To check that the cake is done, insert a toothpick into the center. If it comes out clean, it's good to go. If it still has moist crumbs on it, it needs a few more minutes.
Storing:Baked Gingerbread Cake will last in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. To serve again, simply thaw in the fridge or on the counter if frozen.