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Most of the time I refer to this as my Cider and five-spice gingerbread, but I changed the name out of concern for those who expect a little more gingeriness from their gingerbead. If you want to intensify the ginger element, use 250ml/9fl oz ginger beer in place of the cider. This cake is wonderful enough plain as it is, though I have something of a faiblesse for the gleaming accompaniment of the Smoky salted caramel sauce, as you can see from the picture.