I am such a thread killer - I swear!

Come on, SRS - you must have good and dark Gingerbread recipe and a method for cooking in a coffeecan?? yes?

I haven't done this in ages, but I think the method for getting the sticky wet round gingerbread with the sugar coating is to grease the inside of small coffee cans very well with crisco shortening and then coat the inside well with a large white crystal sugar. Then you pour in the batter, bake and cool. When cool enough to handle but before the cans are cold and contracted, slide the can-shaped loaves out and wrap in parchment before slipping inside a tube bag.

Is that about right? I'd like to make some this weekend perhaps.