Pineapple Gingerbread

Ingredients

Powdered sugar

1/2 cup (for dusting)

Hot water

1 cup

Crushed pineapple

1 cup, drained

Molasses

1/2 cup

Egg

1, large

Brown sugar

1/2 cup, packed

Unsalted butter

1/2 cup, softened

Salt

1/2 teaspoon

Ground cloves

1/4 teaspoon

Ground cinnamon

1/2 teaspoon

Ground ginger

1 teaspoon

Baking soda

1 teaspoon

All-purpose flour

2 cups

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan to prevent the gingerbread from sticking.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. These are your dry ingredients.
3. In a large separate bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This is an important step to ensure a light texture in your gingerbread.
4. Beat in the egg and molasses into the butter mixture until well combined. The molasses gives the gingerbread its characteristic dark color and rich flavor.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the gingerbread tender.
6. Fold in the crushed pineapple, making sure it is evenly distributed in the batter.
7. Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even surface.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the gingerbread comes out clean. Be sure to rotate the pan halfway through for even baking.
9. Allow the gingerbread to cool in the pan for 10 minutes to make it easier to remove. Then transfer it to a wire rack for complete cooling.
10. Just before serving, dust the top with powdered sugar for a decorative touch and a hint of sweetness. Slice and enjoy!