Gingerbread Cake

Gingerbread Cake

3 cups flour
1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 cups boiling water
1/2 cup unsalted butter
1 cup sugar
1 cup molasses
2 Tablespoons grated ginger root
2 eggs

Lemon Glaze:
1 cup powdered sugar -- sifted
2 Tablespoons lemon juice

4 apples -- 1/2-inch dice
1/4 cup sugar
1 lemon -- juiced
1-inch length vanilla bean

Preheat oven to 325F.
Butter and flour a 9x13 inch baking pan.
Sift the flour, baking powder, spices, and salt into a bowl. Dissolve the baking soda in the boiling water. Using the paddle attachment on a mixer, cream the butter and sugar together until light and fluffy. Beat in the molasses and ginger, and scrape down the sides of the bowl. With the mixer set to a slow speed, add the dry ingredients alternately with the baking soda water, about one-third of each at a time, scraping down the sides of the bowl. Mix in the eggs thoroughly, continuing to scrape down the sides of the bowl. The batter will be thin, but don't worry about it. Pour the batter into the prepared baking pan and bake 25 to 30 minutes or until a toothpick comes out clean. Cool in the pan.

Lemon Glaze:
Dissolve the powdered sugar in the lemon juice.
Drizzle over the warm gingerbread.

In a medium-sized pot, heat apples, sugar and lemon juice. Split the vanilla bean pod in half scraping the seeds into the pan, and drop in pod. Cover, and cook over low heat until the apples are tender, about 10 to 15 minutes. Scrape the pod out again and remove.

This is very good plain as well as with the glaze and the tart applesauce.

Source of recipe: Fog City Diner, Cindy Pawlcyn, Berkeley, CA