Gingerbread

From Gourmet magazine, with a few added spices of my own. It is very moist and crispy on top! Hopefully someone can enjoy this!

• Ready In: 50 mins
• Serves: 7-9

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1  teaspoon baking soda
• 2 -3  teaspoons ground cinnamon
• 1⁄4 teaspoon ground allspice
• 1⁄2 teaspoon salt
• 1  teaspoon  orange peel
• 1  teaspoon sugar
• 1  tablespoon honey
• 1⁄2 cup unsalted butter, well softened
• 2⁄3 cup molasses (not blackstrap)
• 2⁄3 cup  packed dark brown sugar
• 2  large eggs (I used brown)
• 1  teaspoon ground ginger, peeled fresh ginger or 3  tablespoons  finely grated peeled fresh ginger
• 2⁄3 cup hot water

Directions

1. Put oven rack in middle position and preheat oven to 350°F Butter a nine inch square baking pan (I just used a loaf pan).
2. Whisk together the first seven ingredients (if using ground ready to use ginger) in a large bowl.
3. With an electric mixer at medium speed, beat together butter, molasses, brown sugar, honey, and ginger (if using fresh) until combined.
4. Reduce speed to low and mix in flour mixture until smooth.
5. Add hot water and mix until combined (batter may appear curdled).
6. Pour better into pan and bake until a wooden pick or skewer inserted in center comes out clean. usually 35-45 minutes.