Gingerbread can be enormously comforting and just right for a cozy evening at home when it's chilly outside.  It's easy to make and always appreciated.  It's especially moist because of the applesauce.  Feel free to add dried fruits or nuts if you wish.

Ingredients

2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1 cup brown sugar (or moscovado sugar)
1/2 cup vegetable oil
1 large egg, room temperature
1/2 cup unsweetened applesauce
1/2 cup water
2 teaspoons pure vanilla extract or
2/3 teaspoon pure vanilla paste
3 tablespoons finely chopped crystallized ginger

Glaze
1 cup water
1/2 cup sugar
juice of 1/2 lemon (more if using Meyer lemons)

Instructions

Preheat oven to 350 degrees F.  Grease a 9 x 13" pan or 10-inch tube pan.

Mix flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt into a large bowl.

In another large bowl, whisk the brown sugar, oil and egg until well combined, then whisk in the applesauce, water and vanilla extract or paste.  Add the dry ingredients and stir well.  Fold in the ginger.  Spread evenly in the prepared pan.

Bake until top is firm and springs back when pressed with your fingers, about 35 minutes.

Transfer to a wire cooling rack.

While the cake is baking, place water and sugar into a small saucepan and bring to boil.  Allow to boil until it becomes lightly syrupy, about 5 - 7 minutes.  Remove from heat and add lemon juice.  Taste to adjust to the amount of tartness you'd like.

Gently poke holes in the warm gingerbread then drizzle glaze over the cake.

Remove cake from pan when it has cooled.  Serve with a dollop of whipped cream.

Makes about 10 servings.

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