Mmm, fall.

I used to make this ridiculously complicated Bon Appetit gingerbread cake recipe, because my little sister loved it, even though you had to grate fresh ginger and let it sit in sugar overnight and then brew coffee and mix it with the molasses and it was all too much, basically, plus it made a cake the size of Long Island and nobody but my sister really loved the stuff.

This is much easier to do, makes less so less waste and/or guilt-gorging, and delicious. 

A.