Gingerbread is a timeless gem. Filled with the warm, deep flavors of ground spices, brown sugar and molasses, the aroma is rich, spicy and downright inviting especially on chilly fall and winter days and nights. A riff on my mom’s recipe, this version mixes together easily and bakes up in a standard 8-inch square pan. The result is a tender, moist single- layer spice cake that is a welcome addition to an elegant holiday dinner or as a cozy finish to a casual supper.
The amount of cinnamon, ginger and nutmeg imparts a medium level of spice but feel free to up the ante on these three mainstays for a stronger flavor. If you are looking to kick the heat another notch, consider adding a pinch of ground cloves and/or ground black pepper along with the other spices.
I like serving gingerbread warm as it really brings out the warm, spicy flavors. If time permits, bake it late in the afternoon and set aside until you’re ready to serve. It can also be made in advance and gently re-heated in a 300°F oven to for about 10 to 15 minutes.
Serve squares (large or small depending on your crowd size) with a simple dusting of confectioners’ sugar or a hefty dollop of lightly sweetened whipped cream and a sprinkle of finely chopped crystalized ginger. That said, my all-time favorite accompaniment for gingerbread is Cranberry Pear Compote (recipe included!). Yes, it’s optional but it adds a show-stopper element to this gingerbread and it can be made several days in advance. The fresh flavors of pears, cranberries and ginger combined with earthly dried cranberries join together for saucy, flavorful compliment to the gingerbread. The compote can be served warm, room temperature or cold. Cover and refrigerate for up to 3 days.
Kitchen Notes
Leftover Alert: Make a Trifle!
Have ready a few short glasses or small wine glasses along with some lightly sweetened whipped cream. Cut leftover gingerbread into small cubes and assemble with alternating layers of compote, cake and whipped cream. Serve immediately or cover and refrigerate for about 4 hours.
