Serves 12, if you’re really stretching it.
1 c. sugar
1/4 tsp. salt
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. cinnamon
1 c. vegetable oil
1 c. dark molasses
2 tsp. baking soda
1 c. boiling water
2 1/2 c. regular all-purpose flour
2 eggs, well beaten
In bowl, combine sugar, salt, ginger, cloves, and cinnamon.
Stir into #1, vegetable oil and molasses.
Mix soda and boiling water and immediately stir into the mixture.
Gradually add flour to prevent lumpiness.
Then mix in the eggs.
Turn into a well-greased bundt pan, or lightly greased nonstick bundt pan, with 1/2 Tbls. flour tossed around the surfaces of the pan. Bake in a preheated oven at 350 degrees about 40-45 minutes. Check with a toothpick.
Let cool 10-15 minutes, loosen and turn out. Sift with powder sugar, optional.
For muffins: Butter two cupcake pans (each pan with 6 regular size forms) and sift a bit of flour over them and shake out the excess. Or better yet, line 12 forms with cupcake liner papers. Bake for about 18 minutes.