It’s interesting to note that certain ingredients that become trendy are very often found in a large percentage of old traditional recipes. Crystallized ginger has had its day in the limelight and perhaps will go the way of jicama and other outdated fad foods, but I will always like it in this excellent gingerbread. It’s best served warm with a generous dollop of whipped cream. (Although it’s passé, I like to add a bit of nutmeg to the whipped cream.)

Gingerbread with Crystallized Ginger
Linda Greenlaw, Recipes From a Very Small Island

1½ cups all-purpose flour
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, at room temperature
½ cup light brown sugar
½ cup dark molasses
1 large egg
½ cup hot water
¼ cup chopped crystallized ginger
Lightly sweetened whipped cream, for serving

Position the oven rack in the center of the oven and preheat to 350°. Butter and flour an 8-inch square baking pan (a brownie pan).

In a mixing bowl, whisk together the flour, cinnamon, ginger, baking soda, baking powder, salt, and nutmeg. Reserve.

In the bowl of an electric mixer set on medium speed and fitted with a paddle attachment, beat together the butter and brown sugar for 4-5 minutes, or until light and fluffy. Add the molasses, egg, and hot water and beat until blended.

With the mixer on low speed, gradually add the dry ingredients until blended. Do not overmix. Stir in the chopped ginger.

Spread the batter in the prepared pan and bake for 30-35 minutes, or until the top is springy and a toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack to cool for about 10 minutes. Run a kitchen knife around the gingerbread and unmold onto the rack to cool completely. Serve warm, topped with whipped cream.

Serves 8-10.

Linda Greenlaw is a bestselling author, cookbook author, swordboat captain, and Isle au Haut resident.