Appears in Cook's Illustrated November/December 1995
Citrus complements gingerbread spices. This orange sauce offers a refreshing change from the more traditional lemon-flavored sauce.
In our old-fashioned gingerbread recipe, we used milk rather than hot water (which many recipes call for) for a richer, moister cake. We sweetened our gingerbread recipe with a combination of light unsulfured molasses and white sugar, and u...