Gingerbread wasn't a regular part of our holiday repertoire, which is odd, as my mother says it's a favorite of hers. We had it on occasion, though, and I've always loved it, as I do all spice cakes. I'm particularly fond of the combination of cinnamon, ginger, and cloves, although I'm surprised that the recipe I have uses more cinnamon than ginger. I felt like I wanted to pump up the ginger flavor, so I added 2 teaspoons of crystallized ginger that I pulverized in the food processor. Additionally, the recipe I have, calls for cane syrup rather than molasses, but I prefer the flavor of molasses, which is what I used.
Now, I know that cream cheese frosting is not typical; however, is there any reason to not use cream cheese icing? Not that I can think of, as I think it's good on anything. Also, I know pecans aren't typical either, but as I have pounds and pounds of pecans in my freezer, I've been using them in everything. I toasted the pecans, and I love their super crunchiness juxtaposed with the creamy frosting and moist cake.
Click here for the recipe
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