Dark Gingerbread Cake - cooking recipe

Ingredients

8 tbsp (1 stick) butter, softened
1/2 cup firmly packed dark brown sugar
2 None eggs
2 cups flour
1/2 tsp baking soda
2 tsp ground ginger
1 cup molasses
2 tbsp milk
1/4 cup finely chopped glace ginger
1/3 cup finely chopped raisins
None None FOR THE LEMON ICING
1 cup powdered sugar
2 tsp butter, softened
1 tbsp lemon juice

Preparation

Preheat the oven to 350\u00b0F. Grease a 12 x 8-inch baking pan. Line bottom and sides with parchment paper, extending the paper 2 inches above the long sides for handles.
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flour, baking soda and ground ginger. Stir in molasses, milk, glace ginger and raisins. Spread into prepared pan.
Bake about 45 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the lemon icing, sift powdered sugar into a medium bowl. Stir in butter, lemon juice and enough of the water (about 1 tbsp) until icing is smooth and spreadable. Spread cooled cake with icing. Let stand until icing is set.