CLASSIC GINGERBREAD CAKE

[Makes 9x13 inch pan]

Yield: Cuts into 18 to 24 portions
Ingredients

1 cup unsalted butter, at room temperature

1 cup packed dark brown sugar
3/4 cup fancy molasses
2 large eggs at room temperature
2 tablespoons lemon juice
2 tablespoons finely grated fresh ginger
2 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup boiling water
1/2 teaspoon baking soda
2 tablespoons finely chopped crystallized ginger
icing sugar, for dusting
lightly sweetened whipped cream, for serving
Directions

1. Preheat the oven to 350F (170-180 C) and grease a 9 x 13 inch cake

pan.
2. Beat the butter and brown sugar until light and fluffy. Beat in the
molasses then add and beat the eggs one at a time. Stir in lemon
juice and ginger.
3. In a separate bowl, sift the flour with the spices and the salt. Add this
to the butter mixture and stir until blended. Stir the boiling water and
baking soda and add this quickly to the batter, stirring quickly and
then stir in the crystallized ginger (the batter will be fluid). Scrape the
batter into the prepared pan and bake for 45 minutes, until a tester
inserted in the center comes out clean. Cool the cake completely in
the pan and cut into squares to serve with a dusting of icing sugar
and a dollop of whipped cream.
4. The cake will keep, wrapped, for up to 3 days.