Preheat oven to 180oC.

You have choices when it comes to this cake & its size & shape.

I made six very large (cafe style) muffins. You could however make 10-12 regular sized muffins to a 9-inch square or round cake. If doing the latter, be sure to grease & line your cake tin.

Alternatively, place muffin wrappers in a muffin tin. As mentioned, I made six very large gingerbread muffins.

In a bowl, combine the flour, baking powder, salt, ginger, cinnamon and cloves. Set aside.

Melt the butter and then, combine the melted butter, brown sugar, molasses, and boiling water. Cool the mix a little before adding the egg.

Add the dry ingredients to the wet ingredients and whisk until just combined and there are no lumps. Pour the mixture into your prepares cake tin or muffin wrappers. Baking time will vary.

For large muffins, bake for approximately 22 minutes or until a cake skewer comes out clean.

For regular sized muffins, bake for 18 minutes or until a cake skewer comes out clean.

For a 9 inch cake, bake for approximately 35 minutes or until a cake skewer comes out clean.

Allow the cakes to cool slightly. These are delightful served warm.

These are lovely served warm with a dusting of icing sugar. Alternatively, ice them with a cream cheese icing.

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the icing sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you prefer it a little thicker, simply sift in a little more of the icing sugar mixture. If you prefer it a little thinner, add a tablespoon or two of milk.