Raisin Gingerbread Loaf With Ginger Icing - cooking recipe

Ingredients

For the gingerbread
2/3 cup dark brown sugar, firmly packed
2/3 cup molasses
2/3 cup boiling water
1/4 cup unsalted butter, at room temp,cut into chunks
1 teaspoon baking soda
1 extra large egg, well beaten
1/2 cup dark raisin
1 1/2 cups all-purpose flour, sifted
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup finely chopped candied ginger
For the icing
1/4 cup unsalted butter, room temp
1/4 lb cream cheese, room temp
1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla
1/2 cup finely chopped candied ginger

Preparation

Preheat oven 350, butter and flour 9 in sq baking pan.
To make gingerbread, in a large bowl, combine the brown sugar, molasses, boiling water and butter.
Blend by hand or electric mixer set on low.
While the mixture is still hot, add the baking soda, egg and raisins.
In a small bowl.
re sift the flour with the cinnamon, ginger and cloves.
Stir into the molasses mixture.
Add the candied ginger and mix well without incorporating too many bubbles.
Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
Cool completely.
To make icing, in a small bowl, beat together the butter and cream cheese until smooth.
Add then the sugar and beat until smooth.
Mix in the vanilla and candied ginger.
Chill briefly before frosting the gingerbread.