Old-Fashioned Gingerbread Cake

• 1 (12 oz.) jar light or dark molasses
• 1 (8 oz.) container yogurt (plain)
• 3 c. all-purpose flour
• 3/4 c. packed light brown sugar
• 3/4 c. butter or margarine, softened
• 1 1/2 tsp. baking soda
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• 2 large eggs
• confectioners sugar

1. About 3 hours before serving or day ahead:
2. Preheat oven to 350u0b0.
3. Grease and flour 10-cup fluted baking mold or 10-inch Bundt pan.
4. Into large bowl, measure all ingredients, except confectioners sugar.
5. With mixer at low speed, beat ingredients until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, scraping occasionally. Pour batter into pan.
6. Bake 55 to 60 minutes until toothpick inserted in center of cake comes out clean.
7. Cool cake in pan on wire rack 15 minutes.
8. Remove from pan and cool on rack completely. Sift confectioners sugar on top before serving.
9. Makes 16 servings.

molasses, container yogurt, allpurpose, brown sugar, butter, baking soda, ground ginger, ground cinnamon, ground cloves, salt, ground nutmeg, eggs, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190349 (may not work)