New Year's gingerbread cake

Ingredients:

• 1 cup butter, room temperature
• 1 cup brown sugar
• 3/4 cup molasses
• 2 large eggs at room temperature
• 2 tablespoons lemon juice
• 2 tbsp finely grated fresh ginger
• 2 and 1/4 cups premium flour
• 0.5 tsp ground cinnamon
• 0.5 tsp ground cloves
• 0.5 tsp ground nutmeg
• 0.5 tsp ground allspice
• 0.5 tsp salt
• 0.5 cups of boiling water
• 0.5 tsp of soda
• 2 tbsp finely chopped candied ginger
• Powdered sugar for sprinkling
• Sweetened whipped cream, for serving

Preparation:

1. Preheat oven to 175°C. Grease a 22x32 cm cake pan.
2. Beat the butter and brown sugar until light and fluffy. Stir in the molasses, then add the eggs one at a time, beating well after each addition. Add the lemon juice and ginger.
3. In a separate bowl, sift the flour with spices and salt. Add this mixture to the butter and stir. Combine the boiling water and baking soda and quickly pour into the batter, stirring vigorously. Then fold in the candied ginger (the batter will be runny).
4. Pour the batter into the prepared pan and bake for 45 minutes, until a tester inserted into the center comes out clean. Cool the cake completely in the pan and cut into squares. Serve warm, dusted with powdered sugar, with a dollop of whipped cream.
   
   The pie can be stored tightly wrapped for 3 days..