This is the story of how I made a new gingerbread recipe that could have been an epic fail. But it wasn't.
It started out the usual way, with scooping and measuring and whisking.
And turning everything into this thick glossy brown goodness. Did your mom always put a dishrag under the bowl in the sink when she was mixing things? Angie did. So I do too.
The recipe took a turn towards the unusual with the addition of orange zest. Which is what made me want to try it in the first place.
Unfortunately about 5 minutes from the end of the cooking process, and probably because I kept opening the oven door to see if it was done, this happened.
In case you can't tell what "this" is, it's a fallen middle. I did not let that stand in my way. I thought through it and decided I did not want to dump a bunch of frosting into that "well". So I took it to work with the frosting on the side and called it a "frost your own" gingerbread.
It turns out people like to put their own amount of frosting on gingerbread.
This gingerbread is dark and dense and oh so moist. It has a lovely spice to it that is rounded out with just a hint of orange. It is, in other words, Gingerbread Perfection. If you are a gingerbread lover, promise me you will try this recipe. It could give your old favorite a run for it's money. If you are not a gingerbread lover, try this recipe. It could be that you just haven't tasted the gingerbread of your dreams yet.
P.S. It may sound sacrilegious but I like a square of this just as well with whipped cream on top as an alternative to that delicious buttery, cream-cheesey, not too sweet, melt in your mouth, frosting in the recipe. You might want to try them side by side to see which you prefer.