Cutting the gingerbread in boxes and serving it with warm apples and Cider Sabayon makes this an elegant dessert.
A 9- by 13-inch pan
Butter the bottom and sides of the pan.
Bring the water to a boil in a small pot and remove it from the heat. Stir in the molasses and the baking soda. Set the molasses mixture aside to cool to lukewarm.
Combine the butter and sugar in the bowl of an electric mixer. With the paddle attachment, cream on medium-high speed for about 2 minutes, until light and fluffy. Continuing to mix, add the eggs.
Sift together the salt, ginger, cinnamon, cloves, flour, and baking powder. Alternately fold the dry ingredients and the cooled molasses mixture into the butter and egg mixture on low speed. Pour the batter into the prepared pan.
Fill the box with warm apples and top with cider sabayon.
Peel, core, and slice the apples
© 1993 Emily Luchetti. All rights reserved.