Gingerbread Cake

• 3/4 cup raisins, soaked in hot water for about 30 minutes
• 1 3/4 cups barley flour
• 2/3 cup buckwheat flour or 2/3 cup einkorn flour
• 1 tablespoon cocoa powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/4 teaspoon freshly ground black pepper
• 1 cup blackstrap molasses
• 3/4 cup maple syrup
• 1/2 cup water
• 1/4 cup canola oil
• 2 tablespoons peeled. grated fresh ginger
• 1/4 cup (1/2 stick) butter
• 2 large eggs
• 1 teaspoon finely grated orange zest

1. Preheat the oven to 350 degrees F. Lightly grease and flour a 13-by-9-inch baking pan.
2. Strain the raisins and set them aside.
3. In a medium bowl, combine the flours.
4. cocoa, cinnamon, ginger, baking soda, baking powder, salt, cloves, and pepper.
5. In a small bowl, stir together the molasses, maple syrup, water, and oil.
6. Stir in the fresh ginger.
7. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy.
8. Add the eggs one at a time, mixing well after each addition.
9. Add the dry ingredients to the butter alternately with the molasses mixture in 3 additions, mixing until just combined.
10. Fold in the raisins and orange zest.
11. Pour the batter into the prepared pan.
12. Bake until a wooden toothpick inserted into the center of the cake comes out with a few crumbs, about 45 minutes.
13. Let the cake cool for about 1 hour before serving.

raisins, barley flour, buckwheat flour, cocoa powder, ground cinnamon, ground ginger, baking soda, baking powder, salt, ground cloves, freshly ground black pepper, blackstrap molasses, maple syrup, water, canola oil, ginger, butter, eggs, orange zest

Taken from www.cookstr.com/recipes/gingerbread-cake (may not work)