Gingerbread is one of those treats I never really cared for until a few years ago. It always had way too strong of a taste for me, and to be honest I thought it was kind of boring. After I realized that the type of molasses you use in baked goods can drastically alter the flavor, I decided I wanted to give gingerbread another chance, and fiddle around with a new recipe. I'm glad I did because this is a wonderful little cake that is now a staple in my fall and winter baking. I use a very mild molasses which I prefer, and all ...