This gingerbread is not meek. It contains three types of ginger, many spices, and a full cup of dark molasses. The resulting cake is spicy, barely sweet, and just perfect for the holidays. —Hillary Pollak
Preheat oven to 350F. Lightly butter the bottom and sides of a 9x13 inch baking pan. Line the bottom with parchment paper.
In a small bowl, combine the boiling water with the baking soda. Set aside.
In a medium bowl, whisk together the flours, xanthan gum, spices, salt, and baking powder. Set aside.
4. Using an electric mixer, beat the butter and brown sugar together in a large bowl until light and fluffy. Beat in the molasses, grated ginger, and baking soda mixture. Add the eggs, one at a time, mixing well after each addition. Mix in the flour and the candied ginger.
Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30-35 minutes. Transfer the cake to a wire rack and let it cool completely. Cut into squares, dust with confectioner’s sugar, and serve.