Gembertaarts

• 2 12 cups flour
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 12 teaspoon clove
• 12 tablespoons unsalted butter (at room temperature)
• 23 cup sugar
• 2 large eggs, beaten
• 1 cup molasses
• 2 teaspoons baking soda
• 1 cup boiling water
• 2 cups confectioners' sugar
• 2 tablespoons fresh lemon juice or 2 tablespoons pure vanilla extract
• 13 cup finely chopped crystallized ginger

1. Preheat the oven to 350 degrees, with one rack in the middle.
2. Place a cookie sheet on the rack to heat.
3. Spray each cake mold with nonstick cooking spray; set aside.
4. Whisk together the flour, baking powder, salt, ground ginger, cinnamon, and cloves; set aside.
5. Cream the butter and sugar in a large bowl until light.
6. Gradually beat in eggs and molasses.
7. Add the flour mixture to the molasses mixture and beat until just combined.
8. Dissolve the baking soda in the boiling water and add to the batter, stirring well.
9. Fill each pan about half full.
10. (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.)
11. Transfer each pan to the hot cookie sheet.
12. I have no idea what kind of pans these are, but will update the recipe if/when I find out.
13. Bake until the top is firm when gently pressed, about 15 minutes.
14. Cool pans on a wire rack, then remove cakes from pans.
15. Cakes may be refrigerated up to two days before decorating.
16. TO MAKE GLAZE: Combine confectioners' sugar, lemon juice, and 2 tablespoons of the crystallized ginger in a food processor.
17. Process until fully combined.
18. Transfer glaze to a bowl and add more sugar to thicken if desired.
19. Decorate the top of each cake with glaze and sprinkle with the remaining crystallized ginger.
20. Cakes will keep at room temperature up to three days.

flour, baking powder, coarse salt, ground ginger, cinnamon, clove, unsalted butter, sugar, eggs, molasses, baking soda, boiling water, sugar, lemon juice, ginger

Taken from www.food.com/recipe/gembertaarts-401350 (may not work)