One winter, I made gingerbread nearly every week. Come Thursday afternoon, I'd haul out Laurie Colwin's delightful book, Home Cooking, and whip up a batch of her spicy gingerbread for my young family. I did not grow up with gingerbread; I was accustomed to my mother's honey cake, with its mellow flavors and hints of orange and spice. But they both are part of the same family of spicy baked treats--kissing cousins, you might say. Eventually, it occurred to me that the autumn spice-cake experience could be enhanced by the addition of a creamy, rich topping. Because I am an avowed Anglophile (and because I like the tin it comes in--always a good reason for purchasing an untried comestible), I sweetened a cream-cheese frosting with Lyle's Golden Syrup. This added a wonderful toasty, caramelly flavor. I added some tang with crème-fraîche. You can spread it on top of a cake and let billow gently over the edges for a homey, sweet confection.

Share: