Don't you just love fall? All the great recipes made using things that have been harvested from your garden and things you get from the farmers market. Here is a recipe we make just at this time of year.
pre-heat oven to 350*F. Butter and line bottom of a 13x9x2 inch pan with parchment or wax paper. Butter paper: set aside.
In medium bowl combine flour, baking powder, ground ginger, fresh ginger, black pepper, and salt. In large bowl combine butter, sugar. Beat with electric mixer on medium speed until light and fluffy, about 2 minutes. With mixer on low, beat in honey and molasses until well incorporated. Beat in eggs. on low speed, beat flour mixture into sugar mixture in three additions, alternating with milk until combined. Transfer batter to prepared baking pan. Bake in center of oven until toothpick inserted into center of cake comes out clean, 33 to 35 minutes. Remove from oven and cool 5 minutes. Invert cake and turn out on wire rack; remove paper. Invert again onto another rack set over wax paper.
Meanwhile prepare glaze. Sift powdered sugar into medium bowl. In small saucepan over medium heat combine cream, butter and molasses. Cook and stir until butter melts. Pour cream mixture into sugar and stir until smooth. Pour glaze over hot cake and work quickly, spread evenly with spatula to cover top. Let stand at least 4 hours.
Note: This little cake can have a butter cream ginger frosting in place of the glaze if you like. Either way taste good. Just make a basic buttercream recipe and use ginger for flavoring.
With serrated knife dipped in hot water and wiped dry, cut into 24 squares, about 2x2 inches. top each square with 2 ginger strips.
Serve squares with a cup of Gingerbread Latte' Oh so good. ENJOY