Molasses Gingerbread with Lime Cream

• 1/4 pound (1 stick) butter, plus more for buttering the pan
• 1 cup sugar
• 3 eggs
• 2 cups flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons baking soda
• 1 tablespoon fresh grated ginger (or 1/2 teaspoon ground ginger)
• 1 cup unsulfured molasses
• 2 teaspoons baking soda dissolved in 2 tablespoons hot water
• Lime Cream
• 2 eggs
• 1/2 cup sugar
• 1/3 cup fresh lime juice
• Zest of 1 lime, grated (about 1 tablespoon)
• 4 tablespoons (1/2 stick) butter, cut into small pieces
• 1 cup heavy cream

1. Preheat the oven to 350F, and butter and flour an 8-inch square pan.
2. Melt the stick of butter, pour into a large bowl, and allow it to cool slightly.
3. Beat the sugar and eggs into the butter.
4. In a separate medium bowl, whisk together the flour, cinnamon, cloves, baking soda, and grated ginger.
5. Bring 1 cup of water to a boil in a small saucepan.
6. Using a wooden spoon, stir the molasses and soda solution into the water.
7. Whisk the dry ingredients into the sugar and eggs, then stir in the molasses mixture.
8. Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, testing for doneness with a wooden toothpick in the center of the cake (it should pull out clean and free of batter).
9. Another indicator is that the cake will pull away from the sides of the pan when its done.
10. Cool the cake on a wire rack for 10 minutes.
11. Run a knife around the rim of the pan to loosen the cake, and invert onto a cooling rack and cool completely.
12. Cut into squares and serve with Lime Cream.
13. In the bowl of an electric mixer, use the whisk attachment to whip the eggs and sugar at high speed until double in volume and light in color.
14. Lower the speed and blend in the lime juice and zest.
15. Pour the egg mixture into a medium metal bowl placed over a pot of simmering water (or a double boiler).
16. Cook over high heat, whisking often, until smooth, very thick, and custardlike (about 20 minutes).
17. Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated.
18. If the final mixture is lumpy, strain through a fine sieve.
19. Otherwise, cool to room temperature.
20. Using an electric mixer or a wire whisk, whip the heavy cream into soft peaks.
21. Gently fold a fourth of the whipped cream into the lime curd.
22. Then fold in the remaining whipped cream.

butter, sugar, eggs, flour, ground cinnamon, ground cloves, baking soda, ginger, unsulfured molasses, baking soda, cream, eggs, sugar, lime juice, lime, butter, heavy cream

Taken from www.epicurious.com/recipes/food/views/molasses-gingerbread-with-lime-cream-383579 (may not work)