These are awesome!! I didn't change a thing and they were just perfect. We like our gingerbread cookies a little thinner, more like snaps, and these worked just fine soft or crisp. Love them!

Reviewed On: Dec. 19, 2009

Not only was this cake dry and crumby, it was ridiculously difficult to work with. I could not get the dang thing out of the pan without it breaking every 30 seconds. I would recommend this recipe to NO ONE. And I hope that in the future, when you decide to share a recipe, it is worthy of some sort of recognition other than just it being all around terrible. Frankly, I found this cake utterly repulsive and unworthy of the time I spent trying to get it to work. Because of the extreme grainy texture of this concoction, I was unable to even frost the thing, if it could even be called a thing, making the appearance grossly unappealing. Further more, this cake was for my mom's birthday! I had one shot, and because of these false rave reviews, I have produced none other than an abomination and a disgrace to the world of baking! I have given this ONE star, simply because the batter could be considered edible. Please, take a look at the lovely photo I have of this cake if you are still even considering making it.

Reviewed On: Nov. 15, 2009

I like this alot! The sauce compliments the crispy outer crust type stuff very nicely! Only reason I gave it 4 starts instead of 5 is because it was not as dense or moist as I picture a bundt.

Reviewed On: Aug. 23, 2009