"King of the castle"

Another birthday for my dear neighbor Ralph, even thou I have only known him for a short time, he is a wonderful and kind person. Some one you'd meet and like immediately...........This is for you Ralph because you are the "King of the Castle"

Gingerbread Cake

Castle

Baking spray that includes flour (to be used to prepare pans)

4 2/3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1/2teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 sticks unsalted butter (1 lb)

2 cups unsulfured molasses

2 large eggs

2 cups sugar

1 1/2 cups boiling spring water

1 1/3 cups sour cream

1 teaspoon freshly grated ginger root

Preheat oven to 350 degrees. Take out three 8 or 9 cup nonstick castle molds and baking spray, but Do Not spray pans until just before batter is to go into the oven.

Sift together the flour, baking soda, spices, salt, and pepper

Melt the butter with the molasses, and set it aside to cool.

Using the paddle attachment of an electric mixer, beat the eggs with the sugar until they are very thick and almost white. Add the butter mixture, and beat on low speed, just until combined. Using a rubber spatula scrape the sides of the bowl and the paddle attachment, and stir well, making sure all the ingredients are well combined. Add the boiling water, sour cream, ginger root, and orange juice, and beat 3 minutes. Scrape down the sides of the bowl and the paddle attachment, making sure all the ingredients are well incorporated.

Spray the castle molds with the baking spray until every surface inside the molds is completely covered. Immediately pour the batter into the molds, dividing it evenly. Bake for 25 to 30 minutes, and check with a toothpick to see if the gingerbread is done. If necessary , allow another 5 to 10 minutes for the gingerbread's to bake until a toothpick inserted

into the middle of each gingerbread comes out clean. ( You may also bake the gingerbread's on convection, checking after 25 minutes.)

Cool the gingerbread on rack, for 20 minutes.

Carefully invert them to unmold on greased racks. Cool completely, then carefully slide onto serving plates. Decorate as desired, and serve with best quality vanilla ice cream

Each gingerbread makes 4 t0 6 servings.

****Special note: This recipe can be found in Diane Mott Davidson's book.......Sweet Revenge, a novel of suspense and one of many terrific recipes. Enjoy the book and recipes.