Ever get a craving you just can't shake? A couple of weeks ago, I began dreaming of gingerbread: dense and dark, with chewy edges and chunks of crystallized ginger. The cakey kind, not the drier, more brittle sort used for gingerbread men and their over-decorated houses. I'm partial to a tangy lemon glaze on mine. The crackle finish it makes on top and the way it seeps into the crumb is simply irresistible. You don't need anything else with this gingerbread—no whipped cream, no ice cream, no applesauce—just a nice strong cup of tea. I don't recommend it after a hearty stew or pasta, you'll feel too leaden. It's the perfect cold-weather breakfast, lazy afternoon snack or highly anticipated finish to a light dinner.
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