Dark Gingerbread Cake

• 8 tbsp (1 stick) butter, softened
• 1/2 cup firmly packed dark brown sugar
• 2 None eggs
• 2 cups flour
• 1/2 tsp baking soda
• 2 tsp ground ginger
• 1 cup molasses
• 2 tbsp milk
• 1/4 cup finely chopped glace ginger
• 1/3 cup finely chopped raisins
• None None FOR THE LEMON ICING
• 1 cup powdered sugar
• 2 tsp butter, softened
• 1 tbsp lemon juice

1. Preheat the oven to 350u0b0F. Grease a 12 x 8-inch baking pan. Line bottom and sides with parchment paper, extending the paper 2 inches above the long sides for handles.
2. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flour, baking soda and ground ginger. Stir in molasses, milk, glace ginger and raisins. Spread into prepared pan.
3. Bake about 45 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4. For the lemon icing, sift powdered sugar into a medium bowl. Stir in butter, lemon juice and enough of the water (about 1 tbsp) until icing is smooth and spreadable. Spread cooled cake with icing. Let stand until icing is set.

butter, brown sugar, eggs, flour, baking soda, ground ginger, molasses, milk, glacue ginger, raisins, powdered sugar, butter, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/33119 (may not work)