- 1 8-ounce package mascarpone cheese
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 1/4 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup finely chopped crystallized ginger
- 1/2 cup vegetable oil
- 1/2 cup mild-flavored (light) molasses
- 1/2 cup (packed) dark brown sugar
- 1 large egg
- 1 1/2 teaspoons grated lemon peel
- 1/2 cup boiling water
- Powdered sugar
- Whisk mascarpone cheese, honey, and lemon juice in small bowl to blend. Cover; chill until ready to serve. (Can be made 1 day ahead; keep chilled.)
- Preheat oven to 350°F. Butter and flour 8-inch square metal baking pan. Whisk first 6 ingredients in medium bowl to blend well; whisk in crystallized ginger. Whisk oil, molasses, and brown sugar in large bowl to blend; whisk in egg and lemon peel. Gradually whisk in dry ingredients, then boiling water. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake 15 minutes. (Can be made 1 day ahead. Cool completely; cover and store at room temperature.) Cut cake into squares; sift powdered sugar over. Serve warm or at room temperature with topping.
- Italian cream cheese available at Italian markets and many supermarkets.