High Altitude Gingerbread

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• 1/2 cup butter
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup unsulphured molasses
• 1 cup very hot water

1. Preheat oven to 375 degrees. Prepare 9 inch baking pan with waxed paper, or grease and flour. In a large bowl, whisk together dry ingredients in a bowl. Dissolve molasses in hot water in a separate bowl. In separate large bowl, beat together butter and sugar and then eggs, one at a time; and then add sour cream. Add dry ingredients in 4 parts, alternating with the mixture of hot water and molasses mixture, beating well to combine, and scraping bowl each time you add water or flour mixture. The batter will be runny. Pour into prepared pan and bake for about 40 to 45 minutes, or until a toothpick inserted in center comes out clean.

flour, baking soda, baking powder, salt, ground ginger, cinnamon, ground nutmeg, ground black pepper, butter, sugar, sugar, eggs, sour cream, unsulphured molasses, very hot water

Taken from www.food.com/recipe/high-altitude-gingerbread-509472 (may not work)