Gingerbread is a confection that can appear in a cake-like or cookie form. The primary spice in gingerbread is ginger, although the confection frequently incorporates cloves, cinnamon, and allspice as well. Gingerbread tends to be very rich and is sometimes served with brandy as an accompaniment. Gingerbread is most commonly found around Christmas, although nothing restricts it from being consumed year round.

Gingerbread probably originates in England, where there is a long tradition of rich, dense spice cakes reaching back into the Middle Ages. The term gingerbread allegedly originally referred to preserved or candied ginger, which was later used to make a confection with honey and spices that eventually transformed into the gingerbread of today. The medieval version of gingerbread was likely heavily sweetened and more like a candy or confection. It was probably cut into fanciful shapes and served on decorative platters along with other after-dinner confections.

Ginger is native to China, although it is cultivated and used in cuisines all over the world. In the West, ginger tends to appear paired with sweet foods like cakes, beverages, and cookies. In the East, ginger is eaten with spicy foods and savory main dishes.

Some versions of gingerbread are more savory, perhaps as a nod to ginger's origins. Gingerbread tempers the strong flavor of ginger with a sweet addition, often honey or molasses rather than refined sugar. The use of ginger in cooking in Europe began in the 11th century, when the rhizome was first brought back from the East.

Gingerbread cookies tend to be thin and crispy, with a strong characteristic gingery bite. Traditional gingerbread, on the other hand, is soft and chewy, and cooks often incorporate inclusions such as nuts, dried fruit, and preserved ginger. Gingerbread is used to make gingerbread houses, a traditional Christmas pastime, and some European traditions include elaborate gingerbread houses.

To make a traditional gingerbread cake, preheat the oven to 350° Fahrenheit (176° Celsius), sift together two cups flour, 1/3 cup sugar, one teaspoon salt, ½ teaspoon baking powder, one teaspoon baking soda, one teaspoon cinnamon, 1 ½ teaspoons ground ginger, and ½ teaspoon cloves. Add one cup molasses, one egg, and ½ cup buttermilk. Stir the doughy mixture together until well combined and add ¼ cup hot water. Pour the batter into a well greased and floured eight inch pan and cook for 40 to 50 minutes or until the cake springs back when poked. Set out on a rack to cool and dust with confectioners sugar, or serve with whipped cream, lemon sauce, brandy sauce, or a variant of your choice.