* Instead of serving with whipped cream or crème fraîche, you can make a lemon glaze. Sift ⅔ cup powdered sugar into a bowl and add 3 tablespoons freshly squeezed lemon juice. Mix well. Pour over gingerbread as soon as it comes out of the oven. Cool in pan.
* To ensure cake is gluten-free/wheat-free, dust the pan with
Cup4Cup gluten-free flour (or other gluten-free flour).
* Cake can be made using 1-2/3 cups of regular all-purpose flour instead of gluten-free flour.
* Crystallized ginger can be omitted but it will not be as flavorful. If you do use it, chill it first in the refrigerator for 60 minutes or so as it's easier to chop.
* Cake freezes well – wrap tightly and freeze for up to three months.