Just to note, this is no Starbucks gingerbread loaf. It is not mild or docile in any way; this is for that family member who loves old-school, intense gingerbread cakes and complains that they don’t make them like they use to. Or, it’s for people like me, who didn’t even know she liked gingerbread before trying it.

The only snafu I ran into with this recipe is that the cake sunk a bit. Since it was in a bundt pan (flipped upside-down for serving) no one will be the wiser, but I suspect if the problem is anything like the sinking honey cake, there might be too much baking powder in it. You’ll only want to consider dialing it back a pinch if you are subdividing it into a pan that you won’t serve upside down.

Speaking of, I have successfully divided bundt pan recipes into two full-sized loaves before, but haven’t tested it with this recipe yet. If you do, let us know.