Dark Gingerbread Cake

Name: Dark Gingerbread Cake
Ingredients: 8 tbsp (1 stick) butter, softened; 1/2 cup firmly packed dark brown sugar; 2 None eggs; 2 cups flour; 1/2 tsp baking soda; 2 tsp ground ginger; 1 cup molasses; 2 tbsp milk; 1/4 cup finely chopped glace ginger; 1/3 cup finely chopped raisins; None None FOR THE LEMON ICING; 1 cup powdered sugar; 2 tsp butter, softened; 1 tbsp lemon juice

14 ingredients

4 steps

Ingredients

8 tbsp (1 stick) butter, softened
1/2 cup firmly packed dark brown sugar
2 None eggs
2 cups flour
1/2 tsp baking soda
2 tsp ground ginger
1 cup molasses
2 tbsp milk
1/4 cup finely chopped glace ginger
1/3 cup finely chopped raisins
None None FOR THE LEMON ICING
1 cup powdered sugar
2 tsp butter, softened
1 tbsp lemon juice

Directions

1

Preheat the oven to 350°F. Grease a 12 x 8-inch baking pan. Line bottom and sides with parchment paper, extending the paper 2 inches above the long sides for handles.
2

Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flour, baking soda and ground ginger. Stir in molasses, milk, glace ginger and raisins. Spread into prepared pan.
3

Bake about 45 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4

For the lemon icing, sift powdered sugar into a medium bowl. Stir in butter, lemon juice and enough of the water (about 1 tbsp) until icing is smooth and spreadable. Spread cooled cake with icing. Let stand until icing is set.