Ginger Cake

Glaze

• Preheat oven to 350 degrees F. Butter and line the bottom of a 13″ x 9″ baking pan with parchment paper. Butter paper.
• In a medium bowl, combine flour, baking powder, fresh and ground gingers, black pepper, and salt. 
• In a large bowl of an electric mixer fitted with the paddle attachment, or with a hand mixer, beat butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
• Turn the mixer to low speed, add honey and molasses, and beat until incorporated, about 2 more minutes. Beat in eggs.
• Adjust the mixer to a low speed, beat flour into sugar mixture in three additions, alternating with milk, until well combined
• Pour batter into prepared baking pan. Bake in center of the oven at 350 degrees F. for 33 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove cake from oven and let cool for 5 minutes. Invert the cake onto a wire rack. Remove parchment and flip the cake over, onto a rack over a cookie sheet. The cake should be top side up, and over a sheet or piece of parchment to collect any running glaze.

Glaze

• While cake is cooling, prepare glaze.
• Place sifted powdered sugar, in a medium bowl.
• In a small sauce pan over medium heat combine cream, butter, and molasses. Cook, stirring until butter melts
• Pour cream and butter mixture over powdered sugar and stir until smooth.
• Working quickly, pour glaze over hot cake, using an offset spatula to smooth glaze evenly over top of the cake. Let sit at room temperature to set glaze, about 4 hours. Store in an airtight container for up to 3 days.
• Using a serrated knife dipped in hot water, cut the cake into 24 squares. Add two thin slices of ginger to the top of each square.