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I think I made this gingerbread recipe a few years ago, and baked it in a jelly roll pan (even though it doesn't specify that's how it should be baked), and really liked it, but then lost the recipe. I've been trying to find "that soft ginger cake recipe" for years now, and I think I finally found it! It happens to be the only one in my books that specifies what kind of pan to bake it in, but it only says "bake in a shallow pan." I baked it in individual quarter-loaf pans for Christmas gifts, filling the pans halfway; the gingerbread rose to fill the pans while in the oven, and stayed risen until they cooled. It is really nice, which is surprising for a war-era recipe. Other period gingerbread recipes I've tried had almost no spice and ginger in them (understandably, since fresh supplies of spices and ginger were things that became unavailable during the war), and they were hardly sweet at all and very dry. This recipe was not too sweet, unsurprisingly, but definitely sweet enough to count as a dessert, and although it was a little bit dry, it has a nice spice flavor and ginger bite! It has a permanent place in my Christmas recipe file.