My brother would be peeling the tape a little off of his and then he would stealthily try to re-tape it. We were stinkers. (Sorry mom!) Mmmm. And then that smell would waft throughout the house. The rich smell of ginger mixed with cinnamon and other spices. I didn’t know the other spices names yet. I was too little.
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for the pan
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
3 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs, room temperature,lightly beaten
Preheat oven to 350 degrees. Butter and flour a 9-by-9-inch cake pan; set aside.
In a small bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Next, beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Finally, beat in eggs.
Pour the batter into your prepared pan. Bake the cake until a toothpick inserted in center comes out clean, (approximately 30 to 35 minutes). Let cool on a wire rack. Cut into squares. Serve with the Lemon Hard Sauce or a nice dusting of confectioners’ sugar.
slightly adapted recipe Martha Stewart
Lemon Hard Sauce
1/2 cup butter, softened
2 tsp lemon zest
1-2 Tablespoons lemon juice
1 1/2 cups powdered sugar
1 Tablespoon vanilla extract.
In a medium sized bowl, on medium-high speed beat the softened butter, lemon zest, and lemon juice until just creamy. Add the powdered sugar and vanilla into the bowl in small doses and beat until it is nice and fluffy.