I love gingerbread, and this recipe does not disappoint. What a fragrance while cooking..and what flavour...this tender cake turned out nice and big, rich, dark, spicy and sweet. It was very quick and easy to make. I especially love crystallized or candied ginger ...it takes the cake to a new level with the additional flavour and texture it offers. The maple syrup whipped cream was subtle and complimented the cake beautifully. Thanks for sharing Evelyn. I'll be making this again.
Absoluely delicious! I folded the crystallized ginger after the water and used a little less of the ground ginger (ran out of) with delicious results. Thanks for sharing this keeper!