Spicy, fragrant and not too sweet, gingerbread is a welcome change from the usual pumpkin and apples in fall treats. We doubled down on ginger using both dried and crystallised-candied versions, then added a generous amount of cinnamon. A drizzle of lemon glaze keeps it moist and adds a little zing.
1/3 cup (76g) butter, cut into small pieces
2/3 cup (167ml) hot, but not boiling water
1 cup light or dark molasses
2 large eggs
2 3/4 cups (352g) all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1/4 cup crystallised ginger, chopped finely
6 tablespoons fresh lemon juice
1 1/4 cups powdered/confectionary sugar, sifted or at least press the lumps out
Pre-heat oven to 350F/180C.
Coat a 9-inch square cake pan with cooking spray and set aside.
Combine butter and hot water in a large bowl, stirring with a whisk until the butter melts. Add molasses and eggs. Whisk until well blended. Set aside.
In another bowl, mix together flour, baking soda, ground ginger, cinnamon, cloves, and salt. Combine well. Add the flour mixture to the molasses mixture, stir until just moist. Then fold in the crystallised ginger, do not over mix or cake will become tough.
Pour batter into prepared pan. Bake for 30 minutes, or until a wooden pick inserted in the centre comes out clean. Cool on wire rack for 10 minutes.
Make the Glaze
While cake is cooling, combine powdered sugar and lemon juice. Stir until well blended. Pierce top of gingerbread liberally with a wooden skewer creating wells for the glaze to fall into. Pour glaze over the warm cake.
To serve, cut into squares and top with whipping cream. Sprinkle with a little ground cinnamon. Enjoy!