• Preheat oven to 350 degrees F.
• Spray a 10 inch fluted tube (Bundt) pan with flour-added cooking spray or rub with shortening and dust with flour.
• Whisk together flour, ginger, baking soda, cinnamon and salt. Set aside.
• Whisk together molasses, sugar, eggs and oil. Stir in boiling water, followed by vanilla. Add flour mixture and stir until mixed, then stir in chopped walnuts and ginger.
• Bake on center rack for 45 minutes or until a skewer inserted in center comes out clean. Let cool in pan for 15 mintues, then flip out onto a cooling rack. Let the cake cool completely, then prepare the drizzle.

Glaze

• In a 2 cup glass measure, microwave the butter for 30 seconds or until melted. Stir in the lemon juice, then add a couple of spoonfuls of powdered sugar and stir until smooth. Keep adding sugar, stirring well, until the icing is a good drizzling consistency. To test, hold some in a spoon and let it fall back into the cup. Hold the measuring cup of the cake and drizzle it decoratively down sides.
• Note: If your Bundt pan (fluted tube pan) is black, bake at 325 degrees F. for 45 to 55 minutes.