About, oh, 25 minutes into the baking of this lovely cake, I realized that I had omitted the leavening. In this recipe, leavening is not optional.
I was all prepared to weigh in on fresh vs. crystalized ginger, adding chocolate to a classic, choosing the right pan size, etc. But that's kind of pointless when your gingerbread looks like this:
So, even though it was not cracked or even puffy as Dorie said it might be, it smelled divine while it was baking. The texture is a little off (hey, like me!) but the flavor is fantastic. I didn't find stem ginger and I was lazy so I didn't add the crystalized ginger I bought for this cake. Oh, and I didn't make the frosting, because hey, it's a flop. You know the old expression that came up during the presidential campaign, the one about putting lipstick on a pig? That would be frosting a cake that didn't rise that has the texture of a sponge, a tasty sponge, but a sponge nonetheless.