Joan's Gingerbread
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This is a dark and very spicy gingerbread that is excellent when served warm by 
the slice.  It has a moist and tender crumb, and the top is almost crispy.  This
cake is delicious served with warm applesauce, warm lemon sauce, or vanilla
ice cream.  It can be served for breakfast, a snack, or dessert.

Makes:  1 8"x8" square cake

2-1/2 c. all-purpose flour (if using cake flour, use 2-1/2 c. plus 2-1/2 T.)
1 T. powdered ginger
1-1/2 t. cinnamon
1 t. nutmeg
1 t. mace
1/2 t. allspice
1/2 t. ground cloves
1/2 t. ground black pepper
1/2 t. dry mustard
1/2 t. salt

8 T. butter (1/2 c.), softened
1/2 c. sugar
1 c. dark molasses
2 T. dried orange rind -or- freshly grated rind from 1 orange
1/4 c. bourbon
4 T. honey
3/4 c. boiling water
2 t. baking soda
2 eggs, slightly beaten

Preheat oven to 350 degrees Fahrenheit.  Grease and flour an 8" square pan,
or line the bottom with wax or parchment paper.

Combine flour and spices, sifting together thoroughly; set aside.  Put the
butter in a large mixing bowl and beat until smooth and creamy.  Add the
sugar, molasses, and orange rind; continue beating until blended thoroughly.
Measure out the bourbon and honey in a mixing cup, then add the boiling
water and baking soda.  Add to the mixing bowl; beat well.  Add the flour
mixture and beat until the batter is smooth, then beat in the eggs.

Pour into the prepared pan and bake 45-55 minutes, or until cake tests
done.  Remove from oven and cool for 20 minutes, then turn out onto rack.
Serve warm or cool.

NOTE:  you may vary the amount of spices to your taste preferences.