The double ginger gingerbread, from a very old Bon Appetit issue, was spicy and filled with chopped crystallized ginger. Perfect with a cup of PG Tips.
Double Ginger Gingerbread
1-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed dark brown sugar
1/4 cup dark molasses
2/3 cup buttermilk
1/4 cup chopped crystallized ginger
1/2 cup chilled whipping cream, whipped to soft peaks
Preheat oven to 325F. Butter 8-inch square cake pan; dust with flour. Sift first 6 ingredients into small bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in molasses. Mix in half of dry ingredients, then buttermilk, then remaining dry ingredients. Fold in crystallized ginger.
Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes. Cool cake slightly in pan on rack. (Can be made 6 hours ahead. Cool. Cover with foil and rewarm 10 to 15 minutes at 375F).
Cut warm cake into squares and place on plates. Top with cream and serve.