Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground ginger
- 2 teaspoon freshly grated ginger
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 cup unsalted butter, at room temp.
- 1 1/2 cups cups granulated sugar
- 1/4 cup honey
- 1/4 cup mild flavored molasses
- 2 large eggs
- 1 cup milk
- Glaze: 3 1/2 cups confectioners sugar
- 5 tablespooon whppiing cream
- 6 tablespoon unsalted butter
- 1 tablespoon mild flavored molasses
- 10 pieces crystallized ginger, cut into 48 strips (buy ginger in strips or slices rather than nuggets
Preparation
Step 1
Preheat oven to 350 degrees. Butter and line bottom of 9 x 13 baking pan with parchment or waxed paper. Butter paper set a side
In medium bowl combine flour, baking powder, ground ginger, fresh ginger, black pepper, and salt. In large bowl combine butter and granulated sugar. Beat with an electric mixter on medium speed until light and fluffy, about 2 minutes. With mixer on low, beat in honey and molasses until well incoorporated. Beat in eggs. On low speed beat flour mixture into sugar mixture in 3 additions alternating with milk until combined. Transfer batter to prepared baking pan. Bake in center of oven until toothpick inserted into center of cake comes out clean. 33 to 35 minutes. Remove from oven and cool 5 minutes invert cake and turn out on wire rack; remove paper, Invert again onto another rack set over wzxed paper.
Meanwhhile prepare glaze. Sift powdered sugar into medium bowl. In small saucepan over medium heat combine cream, butter and molasses. Cook and stir until butter melts. Pour cream mixture into sugar and stir until smooth. Pour glaze over hot cake and working quickly sread evenly with spatula to cover top. Let stand at least 4 hours.
With serrated knife dipped in hot water and wiped dry cut into 24 squares about 2 x 2. Top each square with 2 ginger strips