Gingerbread Cake

Best ever! Original recipe comes from King Arthur's website but I've tweaked it slightly to fit our taste!

• Ready In: 50 mins
• Yields: 16 pieces

Ingredients

• 1⁄4 cup dark rum (or water)
• 1⁄2 cup golden raisin
• 2 1⁄4 cups white whole wheat flour
• 1⁄4 cup granulated sugar
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 3  tablespoons  fresh grated ginger (or 1 1/2 teaspoons ground ginger)
• 1  teaspoon cinnamon
• 1⁄4 teaspoon clove
• 1⁄2 teaspoon nutmeg
• 1⁄2 cup butter, melted
• 3⁄4 cup molasses
• 1⁄4 cup water
• 1  large egg
• 1  cup buttermilk
• 1⁄2 cup  diced crystallized ginger

Directions

1. Grease and flour a 9" square pan.
2. Preheat the oven to 350°F.
3. Place the rum and raisins in a small pan, cover and heat until the rum boils; turn off the heat and set aside.
4. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
5. Melt the butter in a measuring cup.
6. Add the molasses and water to the cup, and pour into the dry ingredients in the bowl, stirring until everything is moistened.
7. Whisk together the egg and buttermilk.
8. Stir into the batter until it's evenly combined.
9. Stir in drained raisins and crystallized ginger.
10. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.
11. Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.