MOLASSES ICING RECIPES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a bowl with a mixer, cream together butter and sugar until light and fluffy.
• Add in the egg white and molasses and beat to combine.
• Sift the flour, baking soda, ginger, cloves, and allspice into the butter mixture. Mix in the flour mixture until incorporated.
• Roll into 12 dough balls and roll the dough balls in sugar before placing each of them on the cookie sheet.
• Bake the cookies for approximately 12-14 minutes until the cookies begin to brown around the edges. The cookies will be puffy when you take them from the oven but will flatten and crack as they cool.
• Cool the cookies before icing.
• Whisk the powdered sugar and the cream together until smooth. Drizzle the icing on the cookies and let it fill in the cracks of the cookies. Use the back of a knife to spread if desired.
• Let icing set before transferring the cookies to an airtight container to store.

Steps:

• Preheat the oven to 325°F. Spray a ten-cup Bundt pan generously with non-stick baking spray and coat with flour.
• In a large mixing bowl, whisk the flour, ginger, cinnamon, cardamom, baking soda, and salt until combined.
• In a separate bowl, whisk the eggs and canola oil until well combined.
• Add the sugar and molasses to the egg mixture and mix well.
• Pour the egg mixture into the bowl with the dry ingredients and mix until combined. Add the hot water and mix again until the mixture is evenly mixed and there are no streaks.
• Scrape the batter into the prepared bundt pan and bake for 50-60 minutes or until a cake tester inserted into the cake out clean. The cake may crack on top and that is totally fine.
• Remove the cake from the oven and let it cool in the pan on a rack for ten minutes before inverting and unmolding.
• To make the spiced whisky glaze or non-alcoholic spiced glaze, combine icing sugar with spices and add enough whisky or milk while whisking until the glaze has a loose honey consistency. Drizzle over the completely cooled cake and top with desired decorations.
• To make the spiced chocolate ganache glaze, place roughly chopped chocolate and spices into a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour it over the chocolate and let stand for five minutes until the chocolate is completely melted. Stir until smooth and then stir in corn syrup and stir until completely combined. Drizzle over the completely cooled cake and top with desired decorations.
• Store leftover cake in an airtight container at room temperature for up to three days.