Gingerbread Snack Cake

• FOR THE CAKE:
• 1 cup Boiling Water
• 2 teaspoons Baking Soda
• 2-1/2 cups Flour
• 2 teaspoons Ground Ginger
• 1-1/2 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Cloves
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Salt
• 2 teaspoons Baking Powder
• 1 stick Unsalted Butter, Room Temperature
• 2/3 cups Light Brown Sugar, Packed
• 1/2 cups Unsulfured Molasses
• 1/2 cups Dark Maple Syrup
• 1 Tablespoon Freshly Grated Ginger
• 2 whole Large Eggs, Room Temperature
• FOR THE GLAZE:
• 2-1/2 cups Powdered Sugar
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons All Apsice
• 1/4 teaspoons Ground Cloves
• 1/2 teaspoons Salt
• 2 Tablespoons Melted Butter
• 2 Tablespoons Milk

1. Preheat oven to 350 F and spray a 9x13 rectangular baking dish with baking spray or grease with butter and dust with flour. Set aside.
2. In a small bowl, combine boiling water and baking soda; set aside.
3. In another large bowl, sift together the flour, spices, salt, and baking powder and set aside.
4. In another large bowl using an electric mixer, beat the butter until creamy, then beat in the brown sugar until fluffy. Beat in the molasses, maple syrup, and grated ginger. Then alternately mix in the baking soda mixture and the flour mixture. Finally, beat in the eggs.
5. Pour the batter into the prepared pan and put the pan into the oven. Bake for about 30-35 minutes or until a toothpick is inserted in the center and it comes out clean. Remove dish from oven, set it on a rack and allow cake to cool.
6. Using a medium-sized shallow bowl, combine the powdered sugar, spices, salt, butter, and milk and whisk the glaze until the glaze becomes thick and smooth. If it is too thick for you, add in more milk a teaspoon at a time until it reaches the consistency you desire. Spread glaze over the cooled cake using a rubber spatula. Allow the glaze to set up, then cut into squares.
7. Recipe partially adapted from Martha Stewart.

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Taken from tastykitchen.com/recipes/holidays/gingerbread-snack-cake/ (may not work)