Gingerbread Snacking Cake
recipe from Martha Stewart Livin and Bread & Honey Blog
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup packed brown sugar
1 cup unsulfured molasses (I ran out and used 1/2 cup molasses and 1/2 cup pure maple syrup and it worked perfectly)
1 tablespoon freshly grated ginger
2 large eggs, room temperature, lightly beaten
Confectioners' sugar, for dusting

Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside.

In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

With an an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.

Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. (Mine tested done at 40 minutes) Let cool on a wire rack. Cut into squares; dust with confectioners’ sugar.