This tender, fragrant Iced Gingerbread Cake is a delight to enjoy with coffee or cocoa during the holidays and beyond. Recipe adapted from The Good Home Cookbook, edited by Richard J. Perry.
Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch square glass baking pan with butter and then dust all over with flour. Set aside.
In a large mixing bowl, sift together the flour, cinnamon, ginger, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time to the mixer, beating well after each addition. Add the molasses and beat well to combine.
With the stand mixer running on its lowest setting, alternate between adding the flour mixture and the milk to the mixture. Continue until all has been added and combined.
Pour the batter into the prepared baking pan. Tap the pan gently on the counter to even out the batter.
Bake for 40-45 minutes, until cooked through. A toothpick inserted into the center of the cake should come out cleanly. Remove from the oven and cool completely before icing.
Once the cake is cooled, combine the powdered sugar and water in a bowl. Stir thoroughly until smooth. Drizzle all over the cake. Let sit for 30 minutes before slicing to set. Cut into 9 pieces. Enjoy!