Gingerbread Cake

Cake
  • 3/4 c. butter/margarine
  • 3/4 c. sugar
  • 2 eggs
  • 3/4 c. molasses
  • 2 1/2 c. flour
  • 2 teaspoons powdered ginger (this would probably be great with freshly grated ginger, too, but I'm not sure what the equivalent amount would be)
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 c. boiling water

    • Preheat the oven to 325. Beat the butter with the sugar until light and fluffy. Add the eggs and the molasses. Sift the dry ingredients together, then add them to the butter-sugar mixture alternately with the boiling water. Mix just until smooth. Pour into a greased 9x9 inch baking dish and bake for 40 minutes. Meanwhile, make:

    Glaze
  • 1 c. sugar
  • 1/2 c. yogourt
  • 1/2 t. baking soda
  • 1/2 t. whole cloves
  • 1/4-1/2 c. butter

    • Mix all the ingredients in a saucepan and boil for 1 minute. If you're squeamish about the whole cloves, take them out after boiling. As soon as the gingerbread comes out of the oven, prick it all over with a toothpick and pour the glaze on. Allow it to set for several hours.