Ginger plays lead role

Few desserts ring in the holiday season like warm gingerbread. Fresh from the oven, this homespun treat entices the senses with an irresistible spicy aroma.

The allure of this dessert is no secret -- it's the ginger. Native to India and China with roots to 7th century Arabia, ginger was known to early bakers as stringa-vera, a body with horns.

Often referred to as a root, fresh ginger is the edible stem of the zingiber officinale plant. Harvested just beneath the ground, the outer tan skin protects the treasured juicy flesh.

Ginger, more than any other spice, boasts a multitude of medicinal applications that include folk remedies for nausea and the common cold. Ginger ale became popular in 19th century England when pub owners offered ground ginger as a stir-in for their patrons' beer.

Today ginger comes in many forms for a variety of uses. Here's a guide:

Fresh (raw) ginger: Young roots also called spring ginger are very tender and distinguished by a pale thin outer skin. The flesh boasts a mild flavor and easy-to-chop quality. Mature ginger feels tougher to the touch, and the skin must be peeled to reveal a fibrous texture. Very pungent and not often used in sweet recipes.

Dried ginger root: Sections or fingers of fresh ginger are dried and usually rehydrated before using. Seldom used in baking or desserts.

Ground ginger: This dried and powdered form of ginger is much different and milder than the fresh root. Most often used in desserts and not usually interchangeable with fresh ginger.

Crystallized ginger: Also called candied ginger, this is fresh ginger that's been cooked in syrup and coated with sugar. Used in desserts and as a garnishment.

Holiday gingerbread derives its signature aroma and taste from a balanced medley of strong ingredients. Classic recipes call for ground ginger in lieu of the fresh variety, and today's recipe follows that lead. Fresh ginger offers a pungent zest, overpowering all but a few ingredients.

Ground cinnamon partners perfectly with ground ginger; providing a strong flavor that boldly embraces the concept of spiciness. Dark molasses and light brown sugar bring deep caramel notes to the batter along within dark harvest hue.

Unsalted butter plays a supporting role in gingerbread, adding smoothness to the finished texture. Apple juice lightens the crumb with a mellow fruity flavor.

Topped with sweetened whipped cream, today's recipe is as good as grandma's gingerbread.

As Good as Grandma's Gingerbread

1½ cups all-purpose flour

1 teaspoon ground ginger

¾ teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon baking soda

½ cup unsalted butter, 1 stick softened

¼ cup light brown sugar, packed

½ cup dark molasses

1 large egg

½ cup apple juice

Heat oven to 350 degrees. Lightly grease and line bottom of 9-inch round baking pan with parchment or waxed paper. Lining prevents cake bottom from sticking to pan. Set pan aside.

In a medium bowl whisk together flour, ground ginger, ground cinnamon, baking powder and baking soda until thoroughly combined. Set aside.

In large mixing bowl combine butter, light brown sugar and molasses. Beat on medium speed 1 minute until smooth. Add egg; beat 30 seconds until combined. Scrape bowl well.

To the dry ingredients stir in flour mixture and apple juice. Mix on low speed 30 seconds. Scrape bowl well. Beat on medium speed 30 seconds until smooth.

Spoon batter into pan and bake 30-35 minutes, just until tester inserted at center comes out clean. Cool in pan for 25 minutes. Run spatula around outside to loosen cake. Invert onto cooling rack. Peel off paper and invert back onto serving platter.

Serve gingerbread warm with sweetened whipped cream. Store remaining cake at room temperature, lightly covered, for 2 days.

Serves nine.

Baker's hint: In a pinch, water can be substituted for the apple juice. The flavor will be slightly less sweet.

Nutrition values per serving: 246 calories, 11g fat (7 g saturated fat), 34 g carbohydrates, 1 g fiber, 3 g protein, 52 mg cholesterol, 115 mg sodium.