Irish Black Ginger Cake

1/2 C       Butter, softened (1 stick)
1/2 C       Sugar
1             Egg
1 C          Blackstrap Molasses
2-1/2 C    Flour
1 1/2 tsp  Cinnamon
1 tsp        Ground Cloves
1 tsp        Ground Ginger
1/2 tsp     Salt
1 1/2 tsp   Baking Soda
1 cup Coffee (hot strong freshly brewed)

Preheat oven to 350F or 180C. Butter (or use bakers secret)In an 8-inch square or 9-inch round cake pan and set aside.
Cream together the butter and sugar until smooth. In a large bowl, beat the egg into the molasses, then add to the butter mixture.
Sift together the flour, spices, and salt, then fold into the butter mixture.
Dissolve the baking soda in the hot coffee, then add it to the batter. Beat vigorously until well blended. Scrape the batter into the prepared pan. Bake for 45 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
Homemade Whipped Cream
1 C              Heavy Cream
1-3 T            Confectioners Sugar
1/2 tsp - 2T   Real Vanilla

Note: Cream should be well chilled before beating, 1 cup of cream will approximately double in volume. Do not over beat or you will get the beginnings of butter! Using an electric mixer or beater whip the cream until soft peaks form. During the mixing process slowly add the optional ingredients, if you desire a slightly sweeter flavor. The mixing process will go quickly. The whipped cream will keep in the fridge for several hours. 1