This is an excellent dessert at any time but especially good in the cold wintery weather - 8 to 12 servings

1 cup water
2/3 cup molasses
1/2 cup (1 stick) butter, cut into small pieces
2 1/2 cups all purpose flour
2 teaspoons ginger
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup crystallized ginger, minced
2 teaspoons all purpose flour
3/4 cup firmly packed brown sugar
2 eggs, room temperature
1 cup whipping cream, whipped to soft peaks (garnish)

Preheat oven to 350 degrees (325 degrees if using glass dish). Grease 9 inch square baking pan or dish. Line bottom with parchment paper. Grease and flour parchment, shaking out excess.

Combine water, molasses and butter in heavy-bottomed medium saucepan over very low heat and warm through. Set aside to cool.

Sift together 2 1/2 cups flour, ginger, baking soda, cinnamon, baking powder, cloves, nutmeg and salt. Combine crystallized ginger with remaining 2 teaspoons flour in small bowl and toss gently to separate pieces.

Beat brown sugar with eggs until thick and creamy. Beat in cooled molasses mixture alternately with dry ingredients, blending well after each addition. Fold in crystallized ginger.

Pour batter into prepared pan. Bake until cake tester inserted in center comes out clean and top springs back when lightly pressed, 45 to 55 minutes. Cool in pan 15 minutes. Invert onto rack. Discard parchment paper. Cut gingerbread into squares. Serve warm or at room temperature. Garnish with cream.