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1
Preheat the oven to 350F.
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2
Butter a 10 x 15-inch baking pan, and line the bottom with parchment paper.
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3
Butter the parchment, and set the pan aside.
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4
Combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and pepper in a medium bowl; set aside.
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5
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth.
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6
Add the sugar; beat until light and fluffy.
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7
Beat in the egg, yolk, and molasses.
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8
Add the flour mixture; beat on low speed until combined.
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9
Add 1/2 cup candied ginger and the raisins; beat until combined.
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10
Spread the dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating the pan halfway through.
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11
Remove from the oven; let cool completely in the pan before icing.
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12
Drizzle with icing, and then sprinkle with the remaining 1/2 cup candied ginger.
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13
Let stand until icing has set, about 15 minutes.
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14
Serve cut into squares.
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15
Combine the brown sugar, milk, and butter in a medium saucepan.
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16
Stir over medium heat until the butter has melted and the sugar has dissolved.
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17
Remove from heat; whisk in the vanilla and confectioners sugar.
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18
If the icing is too thick to drizzle, stir in a little more milk.
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19
If it is too thin, add a little more confectioners sugar.
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20
Let cool slightly before using.
