Gingerbread Cake

Steps

1. Heat the oven to 350°F. Grease a 9x13-inch baking pan well.
2. In a medium bowl, whisk the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda and salt.
3. In a large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the eggs one at a time, then the molasses and the fresh ginger, if using.
4. Stir in half the flour mixture, then whisk in half the hot water or coffee. Repeat with the rest, whisking until the batter is smooth and fairly thin.
5. Pour the batter into the pan. Bake 32 to 38 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
6. Set the pan on a rack and let the cake cool completely, about 1 hour.
7. For the glaze, whisk the powdered sugar, lemon zest and 3 tablespoons lemon juice until smooth. Add more juice a little at a time until it is thick but pourable.
8. Spread the glaze over the cooled cake and let it set about 15 minutes. Cut into squares to serve.

Good to know

• The flavor deepens overnight, so this is a good one to bake a day ahead. Keep it covered at room temperature for up to 3 days.
• To freeze, wrap the unglazed cake, whole or in squares, in plastic and foil for up to 3 months. Thaw at room temperature, then glaze.
• Use regular unsulphured molasses. Blackstrap is bitter and will overpower the spices.
• For a warm dessert, skip the glaze and serve squares with softly whipped cream or vanilla ice cream.