Source: At Cumberland Falls Bed and Breakfast, Asheville, North Carolina

1 cup granulated sugar
1 cup unsalted butter
3 extra-large eggs
1 cup dark corn syrup
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 1/2 teaspoons salt
2 teaspoons baking soda
1/2 cup lukewarm water
1 cup boiling water

Streusel Topping
1/2 cup brown sugar
2 teaspoons cinnamon
1/4 cup flour
1/4 cup soft butter
1 cup chopped pecans

For gingerbread, preheat oven to 325 degrees F. Grease the bottom of a 13 x 9-inch baking pan, preferably glass.

In a separate bowl, beat together the butter and sugar until fluffy. Add eggs, one at a time, blending after each one. Add corn syrup and vanilla extract.

Put spices and salt in a separate bowl with the flour, stirring well.

In a small bowl, stir baking soda into the lukewarm water. Alternate adding the lukewarm water/soda mixture and the flour mixture to the corn syrup mixture. Add the boiling water last. Turn batter into the oblong baking pan and bake at 325 degrees F for 30 to 40 minutes.

Meanwhile, prepare streusel by mixing brown sugar, cinnamon, 1/4 cup flour and pecans with the 1/4 cup softened butter. When crumbly, sprinkle over top of gingerbread 20 minutes into the total baking time. Check for doneness with a wooden pick.