Mellow, with just the right level of spice. Pumpkin puree-shaded. Moist and nicely close-textured. Dappled with a mosaic of candied ginger.
I’ll take gingerbread this way at any time, may I say. My (newest) favorite earthy-cake glows in the fall kitchen, and likely I’ll be baking this one throughout winter as well. It’s that good.
Superb served just as is (with a cup of tea) or dressed up with poufs of whipped cream streaked with a ribbon of molasses (as a plated dessert), this cake charms–every which way.