I didn’t really grow up eating gingerbread, though there is a long history of gingerbread cake in the South. I mostly knew those classic gingerbread men cookies, which I have never much liked. I think they dry out too much and never have enough spice for me. But over the years, I started to experiment with various gingerbread recipes, both cookie and cake form, and it is now an essential part of the holiday season to me. And I think gingerbread and spiced cookies just scream holiday. So I’ve combined them in to one moist, delicious dessert that feeds a crowd, perfect for holiday entertaining. I love a good 9 by 13 cake for serving at a party, either in large slabs on a dessert plate or smaller squares on a bigger spread.
The joy of gingerbread is that not only the taste, but also the wafting fragrance of sugar and spice while it’s in the oven. It’s like a nice extra gift. I sprinkle crushed cookie crumbs on the top, but I have been known to add a little gold glitter to jazz things up. I once had some little reindeer cake picks that have unfortunately disappeared, which is a shame, because they would be adorable marching across this cake.
[yumprint-recipe id=’199′]
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