Here is an absolutely delicious recipe invented by my late friend Jean Anderson. If you are a fan of ginger, then this is the recipe for you!!

Makes 16 servings

18 tablespoons (2 1/4 sticks) unsalted butter, slightly softened
2 cups sugar
3 large eggs
1 cup molasses
2/3 cup minced fresh ginger
2 tablespoons freshly grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon table salt
1 teaspoon baking soda
1 Tablespoon cider vinegar
3 1/4 cups sifted all-purpose flour
1 cup whole milk
Whipped cream or vanilla ice cream as an accompaniment

Makes 16 servings

Preheat the oven to 375ºF. Butter and flour a 13- by 9-inch baking pan, preferably nonstick.

Beat the butter in an electric mixer until smooth. Gradually add the sugar and continue beating until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the molasses and beat until well blended. Add the ginger, orange zest, cinnamon, nutmeg, cloves, and salt. Mix the soda with the vinegar in a small bowl and add to the batter. Transfer to a large bowl.

Add the flour by hand, alternating with the milk, beginning and ending with flour. After each addition, stir only enough to combine.

Spread the batter evenly in the prepared pan, and bake until a cake tester inserted in the center comes out clean, 55 to 60 minutes. Cool the gingerbread in the pan on a wire rack. Cut into squares and serve with whipped cream or vanilla ice cream.