On Fri, 14 Sep 2018 23:28:28 -0000 (UTC), Wayne Boatwright
> wrote:

>I've been making this most of my life. I've tried many other
>gingerbread recipes, but alway come back to this one. My
>grandmother's cook had it written on an index card.
>
>Rich Spicy Gingerbread with Soft Lemon Frosting
>-------------------------------------------------------
>Gingerbread
>1/2 Cup Unsalted Butter, Melted
>1/2 cup Granulated Sugar
>1 cup Unsulphered Molasses
>1 each Egg
>2 1/4 Cups All-purpose Flour
>1/2 Teaspoon Salt
>2 Teaspoons Baking Powder
>1 Teaspoon Baking Soda
>1 Tablespoon Ground Ginger
>2 Teaspoons Ground Cinnamon
>1/2 Teaspoon Ground Cloves
>1 cup Boiling Water
>1 Teaspoon Grated Orange Zest, or orange extract
>Lemon Frosting
>2 Tablespoons Unsalted Butter, Melted
>2 1/2 Cups Confectioner's Sugar, Approximately
>3 Tablespoons Fresh Lemon Juice
>1 Teaspoon Lemon Zest, Grated
>Lemon Sauce
>
>1. Preheat oven to 350 degrees F.
>
>2. Combine all dry ingredients in medium bowl and blend well with
>whisk. Set aside.
>
>3. In mixer bowl, combine melted butter, sugar and molasses. Beat
>on low speed until well combined.
>
>4. Add egg to mixture and beat on low speed until mixture is
>smooth.
>
>5. Add dry ingredients to mixer bowl alternatively with boiling
>boiling water, mixing until just combined.
>
>6. Bake in greased 9-inch square pan 35 minutes, or until firm to
>touch and toothpick inserted in middle of cake comes out clean. Cool
>to room temperature.
>
>7. NOTE: Do not check cake for doneness until it has baked for a
>full 35 minutes. To do so may cause it to fall in the center. Do
>not open the oven door before then either.
>
>9. For frosting, combine melted butter and half of the
>confectioner's sugar. Begin beating on low speed while adding lemon
>juice. Add enough of the remaining confectioner's sugar to form a
>thin, very soft frosting. Spread evenly over gingerbread and allow
>to set before cutting.

Thank you, Wayne. That sounds delicious.
Janet US