Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Gingerbread Snacking Cake 3.8 (346) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Servings: 12 This recipe makes a delightful holiday treat. Ingredients 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan 2 ½ cups all-purpose flour, plus more for the pans 1 cup boiling water 2 teaspoons baking soda 2 teaspoons ground ginger 1 ½ teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground nutmeg ½ teaspoon salt 2 teaspoons baking powder ⅔ cup packed dark-brown sugar 1 cup unsulfured molasses 1 tablespoon freshly grated ginger 2 large eggs, room temperature, lightly beaten Confectioners' sugar, for dusting Directions Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside. In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners' sugar. Print