This moist, tender gingerbread gets a nice kick from an array of spices and crystallized ginger, both in the cake and its frosting. Our thanks to good friend Lora Brody, whose "Cooking With Memories" inspired this recipe.
Preheat the oven to 350°F. Grease and flour a 9" square pan.
To make the cake: In a large bowl, mix together the sugar, molasses, water, and butter, stirring until the butter melts. When the mixture is lukewarm, add the baking soda, salt, and egg.
Mix in the flour, spices, and crystallized ginger.
Pour the batter into the prepared pan, and bake the gingerbread for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
Remove the gingerbread from the oven and let it cool completely in the pan before frosting.
To make the frosting: Beat together the butter and cream cheese until smooth. Beat in the sugar and vanilla. Spread the frosting atop the cake, then sprinkle with the finely chopped crystallized ginger.
Store the cake, covered, in the refrigerator for a couple of days; freeze for longer storage.
Your goal is crystallized ginger that's chopped as finely as possible without turning into paste. Use a mini food processor if you have one; pulse "gingerly" and watch carefully, stopping just as the ginger looks like it's about to start coming together.
