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1
Preheat the oven to 350 degrees, with one rack in the middle.
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2
Place a cookie sheet on the rack to heat.
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3
Spray each cake mold with nonstick cooking spray; set aside.
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4
Whisk together the flour, baking powder, salt, ground ginger, cinnamon, and cloves; set aside.
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5
Cream the butter and sugar in a large bowl until light.
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6
Gradually beat in eggs and molasses.
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7
Add the flour mixture to the molasses mixture and beat until just combined.
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8
Dissolve the baking soda in the boiling water and add to the batter, stirring well.
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9
Fill each pan about half full.
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10
(If you do not have 12 pans, fill as many as you have, holding the batter at room temperature until the first batch has baked.)
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11
Transfer each pan to the hot cookie sheet.
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12
I have no idea what kind of pans these are, but will update the recipe if/when I find out.
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13
Bake until the top is firm when gently pressed, about 15 minutes.
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14
Cool pans on a wire rack, then remove cakes from pans.
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15
Cakes may be refrigerated up to two days before decorating.
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16
TO MAKE GLAZE: Combine confectioners' sugar, lemon juice, and 2 tablespoons of the crystallized ginger in a food processor.
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17
Process until fully combined.
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18
Transfer glaze to a bowl and add more sugar to thicken if desired.
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19
Decorate the top of each cake with glaze and sprinkle with the remaining crystallized ginger.
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20
Cakes will keep at room temperature up to three days.
