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It was a Dark and Stormy.....Molasses Gingerbread Cake

Okay, this cake isn't exactly stormy but it is dark and spicy and that makes it a good choice for these cold winter nights. Cake baking is not my strongest suit but this recipe is incredibly easy and requires one whisk and one bowl....which is a bonus when the kitchen looks like a bomb hit it but I want something sweet-ish.   

This cake dense, rich and not terribly sweet...and gets better after it sits for a couple of days (covered, of course). 

I've served this cake with whipped cream or vanilla ice cream but it's really good on its own with a cup of black tea or coffee.

Molasses Gingerbread Cake

2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons candied ginger, minced
2 tablespoons orange zest
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter
1 cup boiling water
2 eggs, beaten
1 1/2 cups molasses
2/3 cup orange juice, freshly squeezed
1/2 cup powdered sugar
1 tablespoon vanilla

Preparation 

Preheat oven to 350 degrees. Butter a 8-inch spring-form pan and place a round piece of parchment paper on the bottom and fold it so it covers about 2/3 of the sides. Set aside.

Sift the flour, baking soda and backing powder into a large mixing bowl. Add all the spices, orange zest, candied ginger and salt, whisking to thoroughly incorporate. Melt the butter in the boiling water and then whisk into the flour/spice mixture. Add the eggs and molasses and whisk until well-blended. Pour into the prepared pan and bake for 45 minutes, or until a skewer plunged in the center comes out clean. 

While the cake is baking, mix the orange juice, powdered sugar and vanilla and set aside. Immediately after you remove the cake from the oven, poke a number of holes into the cake and then pour the orange juice/sugar mixture over the top. Allow to cool completely and then remove from the pan. You can serve it immediately or store, covered, to serve later. This cake improves with age...you can serve it up to 3 days after you baked it and it'll taste fantastic!