Preheat oven to 350.
Butter & flour 9 inch square baking pan.
In large bowl, combine sugar, molasses, boiling water and butter. Blend with mixer on low speed.
Add baking soda, egg and raisins. Blend well.
In small bowl, sift together flour, cinnamon, ginger and cloves.
Stir into molasses mixture.
Add candied ginger. Mix gently.
Pour batter into baking pan.
Bake till toothpick inserted comes out clean, about 35-40 minutes.
Cool completely.

Frosting:
1/4 cup unsalted butter, room temperature
1/4 lb. cream cheese, room temperature (1/2 of an 8 oz package)
1 1/2 cups powdered sugar, sifted
2 tsp. vanilla extract
1/4 cup finely chopped candied ginger

In small bowl, beat together butter and cream cheese till smooth.
Add sugar. Beat till smooth.
Mix in vanilla & candied ginger.
Chill 15 minutes before frosting gingerbread.