Gingerbread Spice Cake!

This cake came to work with me yesterday. I also brought it to Craft Club with me last week (not the same exact cake, mind you, another version). I also made it for Mr. Jones' birthday last year. You get the idea...it's a favorite. If you make it, I know you'll enjoy it.

Gingerbread Spice Cake

adapted from The Best Bake Sale Ever Cookbook

1.5 cups flour
2 tsp ground cinnamon
1 tsp ground ginger
.5 tsp ground nutmeg
.25 tsp ground cloves
2/3 cup packed dark brown sugar
2/3 cup unsulphured molasses
2/3 cup boiling water
4 TBS (.5 stick) unsalted butter at room temperature
1 tsp baking soda
2 eggs
.5 cups raisins (optional)
.25 cups minced candied (crystallized) ginger

Citrus Glaze
1 cup confectioners sugar
.25 cup (or less/more) lemon or orange juice

How-to:
1. Preheat oven to 350*.
2. Grease a 9 inch square pan, or bundt pan.
3. Sift together flour and spices into a bowl. Set aside.
4. In a large bowl with an electric mixer, beat together sugar, molasses, boiling water, and butter.
5. Beat in the baking soda, eggs, and raisins (if adding).
6. Add the dry ingredients, beating until just blended. Do not over beat. Stir in the candied ginger (if adding).
7. Pour the batter into the prepared cake pan. Bake in the center of the oven for 40-50 minutes or until a toothpick, inserted to middle, comes out clean.
8. Cool for 5 minutes in the pan, then turn out cake onto a wire rack. If you're using the 9 inch square pan, turn cake again so right side is up.
9. Prepare the glaze. Whisk confectioners sugar with just enough citrus juice of your choice to make a thin glaze.
10. If desired, use a wooden skewer to poke some holes in the top of the cake, then drizzle the glaze over the warm cake. Alternately, wait till the cake is cool, make a thicker glaze, and drizzle that over, slowly.
11. Decorate as you wish (I love these sugar men), slice, and enjoy!