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| 2/3 Tasse | Dark brown sugar, firmly packed |
| 2/3 Tasse | molasses |
| 2/3 Tasse | water boiling |
| 1/4 Tasse | Unsalted butter, at room temp., cut into chunks |
| 1 Teelöffel | Baking soda |
| 1 | Extra-large egg, well beaten |
| 1/2 Tasse | raisins dark |
| 1 1/2 Tasse | all-purpose flour Sifted |
| 1 Teelöffel | cinnamon ground |
| 1 Teelöffel | ginger ground |
| 1/4 Teelöffel | cloves ground |
| 1/4 Tasse | Finely chopped candied ginger |
| 1/4 Tasse | Unsalted butter, at room temperature] |
| 1/4 x ca. 450 g | cream cheese room temperature |
| 1 1/2 Tasse | Confectioner's (icing) sugar, sifted |
| 1 Teelöffel | vanilla extract |
| 1/4 Tasse | Finely chopped candied ginger |
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This one is from Starbucks "Passion for Coffee" Cookbook. -Leslie.
Preheat oven 350 F. Butter and flour a 9 inch square baking pan.
In a large bowl, combine brown sugar, molasses, boiling water and butter. Blend together by hand or with an electric mixer on low. While the mixture is still hot, add the baking soda, eggs and raisins.
In a small bowl, resift the flour with the cinnamon, ginger and cloves. Stir into the molasses mixture. Add the candied ginger and mix well but without incorporating too many air bubbles.
Pour the batter into the prepared pan. Bake until a wooden toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely.
Icing: Beat together butter and cream cheese until smooth. Add sugar and beat until smooth. Mix in vanilla and candied ginger.
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