¾cupmolasses, mild-flavored (light), not blackstrap
1cupsourdough starter discard, room temperature
½tspbaking soda, see Recipe Notes
Preheat the oven to 350°F. Line a 9- x 9-inch baking pan with parchment paper, then spray with baking spray.
Using a stand mixer fitted with a paddle attachment (or hand mixer), beat the brown sugar, granulated sugar, and butter in large bowl until smooth, about 2 to 3 minutes. Beat in the molasses, then add in the eggs one at a time, scraping down sides of bowl as you go. Add the sourdough starter and baking soda to the batter and blend on low speed until everything is just combined.
In a small bowl, whisk together flour, cinnamon, ginger, cloves, and salt. Add the flour mixture to the batter and mix on low speed until just combined. Finally, stir in the cream, then the boiling water on low speed, again until the batter is just combined. Transfer the batter to the prepared pan.
Place the pan on a half sheet baking pan to catch any overflow. Bake the cake until tester inserted into center comes out clean, about 40 to 50 minutes.
Cool the cake in pan for 15 minutes, then turn out onto a rack and cool completely.
Serve with whipped cream or vanilla ice cream. Enjoy!
Adding the baking soda to the wet ingredients and mixing the batter well before adding the dry ingredients will prevent the cake from sinking.Make sure to use the proper size pan (a 9- x 9-inch baking pan or 2 standard loaf pans) or the batter will overflow. A half-sheet baking pan under the pan will ensure you won't have a mess in the oven.If you do bake in two large loaves in a standard loaf pan, just bake the loaves for closer to an hour.For mini loaves, use 6 to 8 mini loaf pans and bake for about 25 to 30 minutes. Just remember to fill the baking pans about halfway full so you won't overflow them, and bake them on a half-sheet baking pan, just in case.You can leave the gingerbread on the counter for a couple of days in an airtight container wrapped in plastic wrap. If it’s in the fridge, make sure it’s wrapped well so it doesn’t dry out. For longer storage, freeze wrapped well in plastic wrap and a ziplock bag.