Get the leavening right and you'll have lighter, finer textured cakes.
Moist, dark, spicy, but not too sweet, this is classic gingerbread. My addition of black pepper is because it was a constant ingredient in gingerbreads of the past. It sparks the other ingredients.
Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.
Pepsi, peanut butter and miniature marshmallows -- what could be better?