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Categories:
butter brown sugar eggs flour baking soda ground ginger molasses milk glace ginger raisins powdered sugar butter lemon juice
Viewed: 9 - Published at: 4 years agoIngredients
- 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
Method
- 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.
- 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.
- Bake about 45 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
- 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.
