I use fresh grated ginger to bring the flavor alive. My mom, my son's mormor, loved this cake. It's the sort of cake that is addicting, so beware! You may need a double batch, one for gifts, one to keep and eat yourself.
In a larger bowl pour boiling water over the butter, sugar and molasses. Stir until butter is melted. Cool slightly, add eggs and beat well. Add freshly grated ginger.
In medium bowl sift the dry ingredients, stir into wet ingredients and beat until smooth. Pour batter into a greased 9 x 13 inch pan (or Bundt pan or cupcakes) and bake in a preheated 325° F. oven for about 1 hour, or until done.
For Frosting: Cream together the butter and cream cheese until smooth. Whip in the sugars and add lemon juice, molasses and ginger.