Decadent dessert: old-fashioned glazed gingerbread

Grated fresh ginger, chopped crystallized ginger and ground ginger in the pumpkin pie spice give this tea bread a triple hit of gingerflavour. But applesauce is the real secret ­ingredient, adding moisture andtenderness.

Prep time 30 min

Cook time 45 min

Serves 12

Gingerbread

• 175 g (1 1/3 c) all-purpose flour
• 7 ml (1 1/2 tsp) pumpkin pie spice
• 3 ml (3/4 tsp) baking soda
• 2 ml (1/2 tsp) salt
• 125 ml (1/2 c) unsweetened applesauce
• 50 ml (1/4 c) light molasses
• 1 large egg, lightly beaten
• 60 g (1/4 c or 1/2 stick) unsalted butter or margarine
• 110 g (1/2 c) firmly packed dark brown sugar
• 10 ml (2 tsp) grated peeled fresh ginger
• 45 ml (3 tbsp) finely chopped crystallized gingerGlaze
• 100 g (3/4 c) sifted confectioners' sugar
• 15 ml (1 tbsp) water

1. Preheat the oven to 180°C (350°F). Generously coat a 20 centimetre (eight inch) square cake pan with nonstick cooking spray. Place a cooling rack on waxed paper.
2. For gingerbread, whisk the flour, pumpkin pie spice, baking soda and salt in a medium bowl.
3. Blend the applesauce, molasses and egg in a small bowl.
4. Cream the butter or margarine and brown sugar in a medium bowl with an electric mixer on high until light, three to four minutes. Reduce speed to low and beat in the applesauce mixture. Stir in the flour mixture with a wooden spoon until just combined. Blend in fresh ginger.
5. Scrape the batter into the cake pan. Bake until a toothpick inserted in the centre comes out with moist crumbs clinging, about 45 minutes. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and set right side up on the rack. Cool completely.
6. Scatter crystallized ginger on top of the gingerbread.
7. For glaze, blend confectioners' sugar and water in a cup to make a spreadable glaze, adding more water, if necessary. Drizzle the glaze over the gingerbread with a fork, ­letting some glaze drizzle the down sides.

The easiest way to peel fresh ginger is to scrape off the peel with a spoon.

• Blend 15 millilitres (one tablespoon) each of ground allspice, ground cinnamon and ground nutmeg.
• Add 10 millilitres (two teaspoons) ground mace.
• Add five millilitres (one teaspoon) each of ground cloves, ground coriander and ground ginger.
• Blend and store in a sealed jar away from light.

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