Old-Fashioned Spicy Gingerbread

Much gingerbread is so mild-flavored and neutral that there may as well not be any ginger in it. This recipe calls for a generous two tablespoons which makes gingerbread with a real spicy kick to it. There’s so much warm spice in this recipe—cloves, cinnamon, cardamom— this is one recipe that will in fact taste much better the next day when the gingerbread is cool and the flavors have had time to meld and bloom. I like to bake it in a loaf pan and serve it cut into thick, moist slices. Try