Warm Gingerbread

Preheat oven to 350°F (175°C) and lightly spray an 8-inch square baking pan with butter-flavored cooking spray.

Heat 1½ cups water in a small saucepan over medium heat until steaming, then remove from heat and stir in the date sugar until fully dissolved. Allow to cool for 5 minutes.

In a large mixing bowl, combine the softened margarine, ground ginger, ground cinnamon, and ground cloves, stirring until well blended.

Add the cooled date sugar mixture to the margarine and spice mixture, then stir in the beaten egg until combined.

In a separate bowl, whisk together the unbleached flour, baking soda, and baking powder.

Fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.

Pour the batter into the prepared baking pan, smoothing the top with a spatula.

Bake at 350°F for 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Remove from the oven and allow the gingerbread to cool in the pan for 10 minutes before turning out or serving warm directly from the pan.