Let the magic begin. Be sure that your butter is softened to room temperature; otherwise you will be late returning to work from "lunch."
Add the eggs one at at time, mixing well after each addition. I always (having learned the hard way), crack each egg into a separate bowl before adding to the batter. This way, you can detect any "off" eggs and also keep the errant pieces of shell from ruining your creation.
Add in the molasses. Spray your measuring cup with Pam so that the sticky molasses easuky slides out of the cup.
Pour/spoon the batter into your prepared pan. It is essential that you both grease AND flour the pan to avoid the heartbreak of the cake not releasing in one piece.
Let it cool for ten minutes.
Turn the cake out onto the baking rack.
As soon as the cake is in the oven, begin the glaze by mixing spice, water and sugar. Combine and heat until the sugar dissolves and the mixture is clear. Let it sit to thicken up a bit. I use a silicone brush, but a spoon can be used to apply the glaze too.
Production notes: The recipe is copied and pasted below, and you can find the link here. I followed it exactly, but made my own spice mixture, as directed. I also greased and floured the pan (don't skip this step! or you can use Pam for Baking). The cake was done in about 40 minutes, so start checking it early. (Note: The first time I made this, I baked it longer, and the top got stuck in the pan because I hadn't properly prepared the pan. However, the DH thought that version was better, as the longer bake caused the top to caramelize.) For the glaze, I mixed the ingredients and then heated them until the sugar was melted, i.e., the mixture was translucent. I'd also advise making it early, so it can sit and thicken before being applied. (I did try substituting rum for water -- it tasted terrible, so I tossed that and went with water.)
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons gingerbread spice; or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup (12 tablespoons) unsalted butter, at room temperature
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 1/2 cup molasses
- 1 cup water
- 1/3 cup rum or water
- 1/2 teaspoon gingerbread spice; or 1/4 teaspoon ginger and 1/4 teaspoon cinnamon
- 3/4 cup granulated sugar