This moist, tender gingerbread has a wonderfully spicy kick. Serious ginger lovers can also add grated fresh ginger. Please read About High-Altitude at Cake Baking and About Butter Cakes. This recipe is for baking at 5,000 feet.

If baking at 7,000 feet, reduce the oven temperature to 350°F. Add ¼ teaspoon salt and increase the hot water by 2 tablespoons (30g). Bake 40 to 45 minutes.

If baking at 10,000 feet, bake at 375°F. Omit the baking powder and reduce the baking soda by ¼ teaspoon and the sugar by 2 tablespoons (25g). Bake for 42 to 45 minutes.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 375°F. Grease and flour a 9-inch square baking pan and line the bottom with parchment paper.

Whisk together thoroughly in a medium bowl:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until well blended:

Add one at a time, beating well after each addition:

Scrape down the sides of the bowl and the beaters and beat in:

Combine in a 2-cup measure with a pouring lip and stir until dissolved:

On lowest speed, add the flour mixture in 4 parts, alternating with the molasses mixture in 3 parts, scraping down the bowl after each addition and beating until smooth. The batter will be quite runny. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Let cool in the pan on a rack. Serve from the pan, topped with: