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3 1/4 cups all-purpose flour
4 tsp ground ginger
4 tsp cinnamon
2 tsp baking soda
1/2 tsp ground cloves
1/2 tsp pepper
1/2 tsp salt
1 cup unsalted butter, at room temperature
1 cup brown sugar
2 cups fancy molasses
2 egg
1 cup boiling water
1/3 cup finely chopped candied ginger
3/4 cup unsalted butter
2 eggs
2 cups icing sugar, sifted
1/2 cup maple syrup
2 tbsp rum
Preheat oven to 325F (160C). Lightly spray a 9x13-in. (3-L) baking dish with oil. In a medium bowl, using a fork, stir flour with ground ginger, cinnamon, baking soda, cloves, pepper and salt. In a large bowl, using an electric mixer, beat butter until creamy. Beat in sugar until well mixed, then molasses. Beat in eggs. Add flour mixture. Using a wooden spoon, stir just until mixed. Pour in boiling water and add candied ginger. Gently stir until evenly mixed. Turn into baking dish.
Bake in centre of oven until a skewer inserted into centre comes out clean, 60 to 65 min. Carefully remove to a rack to cool. It's OK if centre of cake sinks slightly. If making ahead, cover and store at room temperature, up to 2 days. Or wrap in plastic, then foil and freeze up to 1 month.
For sauce, melt butter in a medium saucepan over low heat. In a medium bowl, whisk eggs. While constantly whisking, slowly drizzle in melted butter. Whisk in icing sugar until smooth, then maple syrup and rum. Pour back into saucepan and set over medium. Stir often, just until mixture starts to bubble. Immediately pour into a small pitcher. Serve over squares of gingerbread. Sauce will keep well, covered and refrigerated, up to 3 days. Reheat in a low microwave until warm.
Calories 559, Protein 4.5g, Carbohydrates 88.2g, Fat 21.7g, Sodium 273mg.
Jane is the owner of Jane's On The Common, Halifax. This gingerbread cake was her top choice in our round-up of favourite comfort foods from 10 top Canadian chefs. Recipe adapted by the Chatelaine Test Kitchen.