I made this recipe two years ago for our annual Halloween party: it comes out of Martha’s special Halloween Living issue (probably the 2007 edition), and I was mostly attracted to it because she decorated it so well. But, it turns out to be a great gingerbread.  In fact, per Rex’s mom’s request, I’m posting it. The uniqueness of the recipe comes from using the unsulphured molasses–it gives the recipe it’s distinctiveness. Click here to see Martha’s fun Halloween stencils for it, too.

Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.

Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners’ sugar.