Delicious. There are certain things I make only at Christmas, so they are always special, never 'everyday.' This is one of those.
English Gingerbread (more like shortbread than cake)
1 cup flour
1 teaspoon baking powder
½ teaspoon ground ginger
½ cup chilled unsalted butter, cut into small pieces (don't substitute!)
2/3 cup firmly packed dark brown sugar
1 tablespoon molasses
1/4 cup sultanas (golden raisins)
2 tablespoons finely diced crystallized ginger
2 teaspoons granulated sugar
Heat oven to 325 degrees F. Butter an 8-inch round cake pan.
Sift flour with the baking powder and ginger. Put into a bowl and add the pieces of butter, blending until the mixture resembles cornmeal.
Stir the brown sugar, sultanas, molasses and ginger into the above mixture - it will be very short and crumbly - not like dough or batter. Press into the prepared pan and sprinkle with the granulated sugar.
Bake for 40 - 45 minutes, until a knife blade inserted in the middle comes out clean. Let cool on a rack 10 minutes, then cut into narrow wedges. Transfer wedges to the rack to finish cooling.