OK, so I tried Linda Mc's Triple Ginger Gingerbread (and loved it.)
But I tried a different gingery cake recipe this weekend and it was REALLY REALLY GOOD!!
I got it from the new Joy of Cooking:
preheat oven to 350, grease and flour a 9x9 pan, line bottom if you care to do so.
1.5 c AP flour (I used half ww pastry flour)
1 t. baking soda
1/4 t. salt
WHisk in another bowl:
1/2 c. brown sugar
1/4 c. light molasses
1/4 c. dark corn syrup, golden syrup, honey, or light molasses (I used maple syrup)
add and whisk:
1/2 cup finely minced fresh ginger (really).
combine in saucepan (I used a bowl in the micro)until melted:
1 stick unsalted butter (I used 14 c. butter and 1/4 c. e.v.o.o.)
1/2 c. water
whisk into molasses mixture. Stir in flour mixture just until smooth. This batter is runny. Scrape into pan. Bake 25-30 mins, until toothpick in center is clean. Cool 10 mins on rack in pan, knife around edge, flip out to cool on rack right side up.
I served with billows of whipped cream, lightly sweetened with maple syrup and a touch of vanilla, and sprinkled each serving with minced crystallized ginger.