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"This cake, which merges two of my favorite flavors\u2014the spiciness of gingerbread and the sweet tang of orange\u2014always reminds me of my childhood. When I was growing up, oranges were considered a great treat and were typically among our Christmas gifts. Oranges are so common now, we tend to forget they were once an exotic rarity. Louis XIV loved them so much he went to vast expense to create Versailles&amp;#039;s orangerie, a protected pavilion, so the fruit could survive the winter and he could present specimens to his favorite courtiers.  My gingerbread, fragrant with cinnamon and citrus zest and moistened with honey, is not as rich as the American version, which contains molasses. It is in the European tradition of pain d&amp;#039;\u00E9pice, the loaves sold in pastry shops at this time of year. Made with nuts, dried fruits, and oranges or clementines, they&amp;#039;re kept on hand to share small slices with any holiday visitors who might drop by.  I prefer the cake frosted with a spiced cream, which can be spread on top or, for a more decorative effect, piped in a star pattern, and then dusted with fresh orange zest. A sauce served on the side adds extra moisture and orange flavor to balance the spices.  It&amp;#039;s easy to make, and adaptable\u2014you can use other citrus fruits, such as clementines, tangelos, or tangerines, and it will keep for a week if well wrapped. You can also offer the gingerbread as a lovely homemade gift, either whole, baked in individual loaf pans, or as cupcakes. What to Drink Pairing this cake with a glass of dessert wine or Champagne makes any occasion more festive. Daniel Johnnes, wine director of Daniel Boulud&amp;#039;s restaurants, thinks an ideal match would be a Muscat de Beaumes de Venise. &amp;quot;This fortified wine made from the Muscat grape is wonderfully aromatic,&amp;quot; he says. &amp;quot;Redolent of candied peaches, apricots, and orange marmalade, it is only moderately sweet, and its fresh acidity will balance nicely with the honeyed richness of the gingerbread.&amp;quot; His choice is the Domaine de Durban Muscat de Beaumes de Venise 2005 ($33). For Champagne, he suggests Veuve Clicquot Demi Sec NV ($48): &amp;quot;A nonvintage off-dry Champagne, it has notes of brioche and candied fruits.&amp;quot; Click here to see the recipe for Gingerbread-and-Orange Cake. Click here to see the resources. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2340/daniels-dish-gingerbread-goes-french-a-61498/>