Gingerbread Cakes With Citrus Glaze

• 1 cup butter, softened
• 1/2 cup DOMINO Granulated Sugar
• 1/2 cup firmly packed DOMINO Light Brown Sugar
• 1 cup molasses
• 3 large eggs
• 1 cup buttermilk
• 3 cups all-purpose flour
• 1/3 cup chopped crystallized ginger
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• Garnishes: fresh lemon and orange slices

1. Preheat oven to 350u0b0. Grease and flour 2 (8 1/2 - x 4 1/2 -inch) loaf pans.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating until fluffy. Add molasses; beat until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in buttermilk until blended.
3. Combine flour and next 5 ingredients in a large bowl. Gradually add to butter mixture, beating until blended. Pour batter into prepared pans.
4. Bake at 350u0b0 for 50 to 53 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Drizzle with Citrus Glaze. Garnish, if desired.

butter, domino, brown sugar, molasses, eggs, buttermilk, allpurpose, ginger, ground ginger, ground cinnamon, baking soda, salt, lemon

Taken from www.myrecipes.com/recipe/gingerbread-cakes-with-citrus-glaze (may not work)