I would have loved to try this in a skillet but I was traveling and taking this to-go so the springform pan worked better for me. This gingerbread cake is a wallop of flavors. It includes both all-purpose and whole wheat flours. Warm ingredients of molasses and brown sugar. Crystalized ginger a third of a cup. Apple butter also makes an appearance. I could not find plain apple butter so I had to buy some the included sugar and molasses in the ingredients it seemed to work okay. I went full throttle on the sugar topping using both turbinado sugar and pearl sugar. This cake delivered on flavor but was a bit dry on day one, the next day seemed to have moistened it up. My husband said this was the first recipe in which he has liked the candied ginger and he said definitely a make again recipe. To see what others thought head over to Tuesdays with Dorie.