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1 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. coarse salt
1 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
12 Tbsp. unsalted butter (at room temperature)
2/3 c. sugar
2 large eggs, beaten
1 c. molasses
2 tsp. baking soda
1 c. boiling water

2 c. confectioners sugar
2 Tbsp. fresh lemon or pure vanilla extract
1/3 c. finely chopped crystallized ginger

Preheat the oven to 350 degrees with one rack in the middle. Place a
cookie sheet on the rack to heat. Spray each cake mold with
nonstick cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking powder,
salt, ground ginger, cinnamon and clove. Set aside. Using an
electric mixer, cream the butter and sugar in a large bowl until
light. Gradually beat in the eggs and molasses. Add the flour
mixture to the molasses mixture and beat until just combined.
Dissolve the baking soda in the boiling water and add to batter,
stirring well. Fill each pan about half full. (If you do not have
12 pans, fill as many as you have, holding the batter at room
temperature until the first batch has baked.) Transfer each pan to
the hot cookie sheet. Bake until the top is firm when gently
pressed, about 15 minutes. Cool pans on a wire rack, then remove
cakes from pans. Cakes may be refrigerated up to 2 days before

To make the glaze, combine the confectioners sugar, lemon
juice and 2 tablespoons of the crystallized ginger in a food
processor. Process until fully combined. Transfer glaze to a bowl
and add more sugar to thicken if desired. Decorate the top of each
cake with glaze and sprinkle with the remaining crystallized
ginger. Cakes will keep at room temperature up to 3 days.

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