Just made a gingerbread cake. I poured a ganache over it - attempting to make a spice cake I remembered from my childhood. My husband liked it but thinks the chocolate overpowered the cake. Baking: always a crapshoot!
Funny you mentioned it....I just came across a recipe for a very decadent chocolate gingerbread.
I usually served my fresh out of the oven gingerbread dripping with butter.
Then later I served it cold covered with cream cheese and canned apricots in syrup.
Or maybe just pour a hot thin lemon sauce over the cream cheese.
So versatile.
Mmmmm. I made a gingerbread cake a week ago. It’s so good that way (not that I don’t like the gingerbread cookies, or lebkuchen). I used an orange flavored cream cheese frosting. I still remember the long sheet cakes of gingerbread coated with powdered sugar at my elementary school cafeteria.
I always loved the Spanish bar cake from A&P years ago. Then one day, I made an apple butter cake (Musselman’s recipe). I used cream cheese frosting, and it tasted just like Spanish bar cake. I didn’t put nuts in it, just raisins. Here’s a recipe link, but when I first found the recipe, it didn’t have that fancy frosting or nuts in it: