Prep Time: 15 min. • Cook Time: 60 min. + 45 min. cooling
Preheat the oven to 350°F. Butter and flour the inside of a 10-inch Bundt pan.
Slice the ginger then, in a food processor fitted with a metal blade, chop the ginger until very fine. Set aside.
In a medium bowl, whisk together the flour, salt, cinnamon, cloves and dried ginger. In a large bowl, mix together the molasses, brown sugar, and oil. In a small saucepan, bring the water to a boil, then stir in the baking soda. Whisk the hot water into the molasses mixture, then add the chopped ginger.
Gradually add the flour mixture to the molasses mixture whisking to combine. Add the eggs and whisk until thoroughly blended.
Scrape the batter into the prepared pan and bake until the top of the cake springs back when lightly pressed with a finger or a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely.
Loosen the edges with a paring knife then invert the cake onto a plate. Combine the glaze ingredients and pour over the cake.
Approximate Nutritional Information (Per serving):
Calories 570, Fat 24g, Sat Fat 2.5g, Trans Fat 0.5g, Cholesterol 40mg, Sodium 520mg, Total Carbohydrate 87g, Fiber 1g, Sugars 61g, Protein 5g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free