Old Fashioned Gingerbread
(Makes one 8- or 9-inch square cake)

A wonderfully tender, spicy, dense cake, rich with molasses and ginger, this is a perfect fall dessert. You can sprinkle a small handful of chopped nuts, raisins, or currants, or a combination of them, in the mixing bowl with the other ingredients, to add some textural interest, if you are so inclined. It is excellent served warm with Lemon Sauce or Applesauce, or at room temperature with Whipped Cream. It will keep, wrapped tightly, for several days.

2-1/4 cups al purpose flour, preferably unbleached
1/3 cup brown sugar
1/3 cup corn syrup
2/3 cup light molasses, unsulphured
3/4 cup hot water
1/2 cup unsalted butter, at room temperature
1 large egg
1 teaspoon soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon, preferably Vietnamese or Saigon
1/2 teaspoon salt
2 tablespoons crystallized (candied) gingerroot (optional)
1/4 teaspoon ancho chili powder (optional)

Preheat a convection oven to 310 degrees Fahrenheit, or a conventional oven to 325 degrees Fahrenheit. Arrange an oven rack so it sits in the middle of the oven. Grease and flour an 8 or 9-inch square pan.

Place all of the ingredients in a mixing bowl. Beat at low speed for 30 seconds, then increase speed to medium high and beat for 3 minutes.

Pour the batter into the prepared pan. Bake in the preheated oven for 55 to 65 minutes, reversing the pan halfway through the baking time. The Gingerbread will be done when a skewer inserted into the center comes out clean. Remove from the oven and cool on a wire rack. Serve warm or at room temperature.

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