CLASSIC GINGERBREAD CAKE [Makes 9x13 inch pan]Yield:Cuts into 18 to 24 portionsIngredients 1cupunsalted butter, at room temperature 1cuppacked dark brown sugar 3/4cupfancy molasses 2largeeggs at room temperature 2tablespoonslemon juice 2tablespoonsfinely grated fresh ginger 2 1/4cupsall-purpose flour 1/2teaspoonground cinnamon 1/2teaspoonground cloves 1/2teaspoonground nutmeg 1/2teaspoonground allspice 1/2teaspoonsalt 1/2cupboiling water 1/2teaspoonbaking soda 2tablespoonsfinely chopped crystallized ginger icing sugar, for dusting lightly sweetened whipped cream, for serving

Directions1. Preheat the oven to 350F (170-180 C) and grease a 9 x 13 inch cake pan.2. Beat the butter and brown sugar until light and fluffy. Beat in the molasses then add and beat the eggs one at a time. Stir in lemon juice and ginger.3. In a separate bowl, sift the flour with the spices and the salt. Add this to the butter mixture and stir until blended. Stir the boiling water and baking soda and add this quickly to the batter, stirring quickly and then stir in the crystallized ginger (the batter will be fluid). Scrape the batter into the prepared pan and bake for 45 minutes, until a tester inserted in the center comes out clean. Cool the cake completely in the pan and cut into squares to serve with a dusting of icing sugar and a dollop of whipped cream.4. The cake will keep, wrapped, for up to 3 days.