Crystallized ginger gingerbread from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 385) by Lisa Yockelson

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Notes about this recipe

  • ashallen on July 30, 2019

    This is a delicious gingerbread - moist and dense with a spicy, dark flavor. The bits of crystallized ginger scattered through the cake work very well. I used a dark unsulfured molasses (recipe calls for light molasses). Also, I didn't have a 9x9-inch square pan and baked it in a shiny 10-inch springform pan instead - the pan change is probably why it took longer to bake than specified in the recipe.

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