Rum Gingerbread Baked in a Reflector Oven

Rum Gingerbread

1/2 cup sugar

1/2 cup butter

1 egg

2- 1/2 cups flour

1- 3/4 teaspoons baking soda

1 cup molasses

3/4 cup hot water

1/4 cup rum

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon cloves

Combine butter, sugar and egg.  Stir in dry ingredients alternately with the molasses, water and rum.  Pour into a buttered 9 x 12- inch pan and bake at 350 degrees for 45 minutes.  You may substitute buttermilk for the water and rum.

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