We love the recipe in Diana Carey and Judy Large's Festivals, Family, and Food. It's the lemon and orange zest, I think, that makes the gingerbread extra awesome. Oh, and the cardamom...mmmmm.
Molasses is a key ingredient in gingerbread and it can be overpowering. I sometimes substitute sorghum, but I'd love to find a milder tasting molasses....anybody have a recommendation?
This is the fun part.
This is the hard part.
This is what happens next.
Then, finally....that's what we were going for...