Holiday Gingerbread Recipe

For my second recipe, I was in the holiday spirit and decided to bake some gingerbread. This recipe looked both simple and delicious, plus it's festive too!

"Ingredients:
1-2/3 cup all-purpose (plain) flour, plus extra for dusting
3/4 tsp baking powder
1/4 tsp baking soda
1-1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp freshly-grated nutmeg
1/4 tsp salt
6 Tbsp unsalted butter, at room temperature, plus extra for greasing
1/2 cup firmly packed dark brown sugar
2 large eggs, at room temperature
1 tsp finely grated orange zest (optional)
1/2 cup light molasses
1/2 cup warm water
Sweetened whipped cream for serving"
(Dodge 65).

This recipe called for light molasses, as you can see in the ingredients section, which I have never cooked with before. We didn't have any so we used dark molasses, which is what we've always used. I was interested in knowing the difference between dark and light molasses, which the book explained. According to the book, molasses is refined in three stages, or boilings. The first boiling produces light molasses, which is dark and very sweet. The second boiling produces dark molasses, which is darker and less sweet than light molasses. The third boiling creates blackstrap, which is thick and bitter-tasting.  (Dodge 65). This information will help me be better prepared for future recipes, since I now know the differences between the three types of molasses.

Question: What's your favorite holiday dessert? What do you think happens if you boil molasses a fourth time?
Citation: Dodge, Abigail Johnson. Dessert. New York: Simon & Schuster, 2002. Print.