Gingerbread with Lemon Glaze

1 cup firmly packed brown sugar

1 cup butter, softened

2 eggs

1 cup molasses

1 cup boiling water

1 teaspoon baking soda

2 3/4 cups all-purpose flour

2 teaspoons baking powder

4 teaspoons ginger

2 teaspoons cinnamon

1 teaspoon allspice

1 teaspoon cloves

1/4 teaspoon salt

Glaze

1/2 cup confectioners' sugar

2 tablespoons lemon juice

Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.In large bowl, combine brown sugar and butter; beat until light and fluffy. Add eggs; beat well.

In small bowl, combine molasses, water and baking soda; mix well. Beat into brown sugar mixture. Gradually add flour and all remaining bread ingredients; mix well. Spoon batter into greased pans. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes.

Remove from pans; cool 1 hour 15 minutes or until completely cooled.
In small bowl, combine glaze ingredients; blend well. Brush cooled loaves with glaze. Wrap tightly and store in refrigerator.