Courtesy of Maggie Scales, Pastry Chef the Rib Room

Yield: 1 Full Sheet Tray

Ingredients:

• 1 pound butter, softened
• 3 cups light brown sugar
• 9 eggs
• 3 cups molasses
• 3 cups boiling water
• 2 tablespoon grated orange zest
• 9 cups All-purpose Flour
• 3 ounces ground ginger
• 1 ounce ground cinnamon
• 1 ounce ground nutmeg
• 1 ounce baking soda
• 1 ounce salt
• 1 cup minced candied ginger

Instructions:

Preheat the oven to 325 degrees. Line a half sheet pan with parchment paper. Combine the flour, ginger, cinnamon, nutmeg, baking soda and salt.

In a mixer with the paddle attachment, cream the butter until soft and light in color. Add the sugar and continue creaming for 4-5 minutes. With the mixer on low speed, add the eggs one at a time until fully combined. Scrape down the sides of the bowl and add the molasses. Mix until fully combined.

Scrape down the sides of the bowl and add the boiling water and orange zest. Mix until fully combined. Scrape down the sides of the bowl and add the dries. Mix until fully combined. Scrape down the sides of the bowl and add the candied ginger. 

Pour the batter into a half sheet tray and bake at 325 for 20 minutes, rotating half-way through. Cool and frost with cream cheese frosting.