Adapted from Barefoot Contessa Back to Basics by Ina Garten
1/4 cup water
1/2 cup golden raisins
1 stick butter, plus more for greasing the cake pan
1 cup molasses
1 cup sour cream
1 1/2 tsp grated orange zest (from about 2 small oranges)
2 1/3 cups all-purpose flour, plus more for dusting the cake pan
3/4 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp kosher salt
1/3 cup minced crystallized ginger
1 cup powdered sugar
2 Tbl plus 1 tsp freshly squeezed orange juice
Pre-heat the oven to 350°F and arrange a rack in the middle position. Generously butter an 8x8-inch square cake pan. Line the pan with parchment paper, then grease again with butter and dust with flour. Set aside.
Combine the water and raisins in a small saucepot. Cover with a lid, and heat over medium-high until the water boils. Turn off the heat and set aside.
In a medium-sized mixing bowl, whisk to combine the flour, baking soda, ginger, cinnamon, cloves and salt.
In a second small saucepot, combine the butter and the molasses. Bring to boil over medium heat, then immediately remove from the heat. Pour the mixture into the bowl of an electric stand mixer. Cool for 5 minutes, then add the sour cream and orange zest. Using the paddle attachment, mix on low until thoroughly combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture. Mix only until smooth.
Drain the raisins, then add the raisins and the crystallized ginger to the batter. Mix with a rubber spatula to combine. Pour the batter into the prepared cake pan. Bake until a tester inserted into the center of the cake comes out lean, about 35 minutes. Cool completely on a wire rack.
When the cake is cooled, lift it from the pan and place again on the wire rack. Set the rack over a wide sheet of paper or foil (to catch the dripping glaze). Wisk together the powdered sugar and orange juice. Pour it over the gingerbread, letting it drip down the sides. Allow the glaze to set completely, then slice the cake into 9 squares.