This weekend I made a simple old-fashioned gingerbread from a recent issue of Gourmet. It turned out very moist, with a rich molasses flavour.
Because I'm a ginger fanatic, I added about 1/2 cup diced crystallized ginger to the batter. I highly recommend it--I don't think I would make it without the extra ginger! Although I served it with vanilla gelato from Mario's, next time I might drizzle it with a lemon glaze.