Gingerbread

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or loaf pan with butter or shortening, then lightly dust with flour.

In a large mixing bowl, cream together the butter (or shortening), brown sugar, and molasses or golden syrup until smooth and well combined.

Beat in the eggs one at a time until fully incorporated into the creamed mixture.

In a separate bowl, whisk together the flour, ground ginger, baking soda, baking powder, and salt until evenly combined.

Gradually add the dry ingredient mixture to the wet mixture, alternating with hot water, stirring gently after each addition until a smooth batter forms.

Pour the batter into the prepared pan and spread it evenly with a spatula.

Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.

Allow the gingerbread to cool in the pan for at least 10 minutes before slicing and serving warm with a dollop of whipped topping.