Reviewed: Nov. 5, 2009

I really like this cake but I will add less butter next time.

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ANASTASIA F

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

Great with cream cheese icing.

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geenatoo

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Reviewed: Sep. 21, 2009

Wonderful - We made it exactly as the recipe reads. It turned out perfectly at 7,000 feet above sea level with no adjustments!

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Benks

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

This is a fantastic cake! I did the recipe as is, no changes. Very moist and just the right amount of ginger. I was little nervous adding the fresh and ground ginger thinking it would be too much, but it's just right. I'm adding this one to my recipe box!

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Lisa DeGraff

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

Good cake. Thought that it did not have enough of a ginger kick. But it was moist and tasty.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jun. 2, 2009

I love this cake. When i first made it i was in a rush, and took it out of the bundt while it was still hot, so it fell apart. But it was delicious, so my friends didn't care.

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smalaska

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Reviewed: Mar. 26, 2009

A really nice and moist cake.I used fresh grated ginger which I doubled but i think next time i am going to put 3 or 4 times the ginger in. I like the ginger flavour i know i can handle more

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ROMEO

Cooking Level: Expert

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Reviewed: Mar. 5, 2009

awesome! Doubled the ginger for a more gingery taste.

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mmsparkle

Cooking Level: Intermediate

Home Town: Poole, Dorset, England, U.K.

Living In: Southampton, Hampshire, England, U.K.

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Reviewed: Jan. 21, 2009

WOW! This is super tasty! Munching on a slice right now with some "gunline coffee" off this site. Made this today to use up some fresh ginger, and it is to die for. Was just a smidge shy on the fresh ginger, since was using up what I had on hand, but otherwise followed the recipe to the letter. Used a silicon bundt on a cookie sheet, and baked for a little over 50 minutes. This is moist and light and has the perfect ginger flavor for my taste. Hit it with a little powdered sugar, just like suggested, and it doesn't need anything else. Not overly sweet and goes perfect with coffee... especially warm since I couldn't wait for it to cool all the way to try it since it smelled so wonderful. Will definitely make this one again.

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rosyshell

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Reviewed: Jan. 16, 2009

This cake is delicious! This is the first cake I've made in my new bundt pan, and it came out beautifully. I used a little less than the amount of fresh ginger called for. I didn't think the cake was 'spicy' or overpowering at all, and I did not add any icing to it. I will definitely make it again, probably adding some nuts. Golden raisins might be nice in this as well.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jan. 6, 2009

All in all I think this is pretty good. It gets better with each bite it seems. Would make again just as instructed.

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MookiePie

Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 24, 2008

this will be the second year that I will make this for Christmas, it is a HIT! I top it with creamcheese frosting II and chopped candied ginger and craisins. SOOOO Good! i will try to post a pic this time.

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Alicia

Cooking Level: Professional

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Reviewed: Dec. 5, 2008

A lovely cake, well turned out, used crystallized ginger (double) as it was all I had at time but looking forward to fresh ginger as it might give it a real kick for those who like the heat.

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562007TBC

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Nov. 5, 2008

My husband loves ginger so I thought I would try this. I myself dont even like ginger BUT this cake is delicious!!!! I will definitely make it again

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jkangai

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Reviewed: Sep. 22, 2008

This cake is wonderful, I added 1/2 tsp allspice and frosted it with allspice cream cheese frosting from this site which I already had made for another cake, I just thinned it out with milk and poured it over the cake. So delicious!

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asmith212

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Reviewed: Sep. 15, 2008

A little too ginger-y for me, but that's my personal preference. If you like ginger, you will love this cake - otherwise, you might want to cut back a bit on the ginger. I should have kept in mind what other reviewers have said about its texture - it is more like a pound cake or bread than the fluffy "cake" consistency that I was expecting.

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Jujube

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jul. 29, 2008

Not having any all purpose flour on hand, I used some cake flour and the cake came out just as perfect, a nice dense and very moist cake with a wonderful flavor. Definately one I'll keep in mind for future events.

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Wolf

Cooking Level: Expert

Home Town: La Canada, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 27, 2007

I made this along with a heavy fruit tart for Christmas desert. It was really nice and provided something on the lighter side. I only used about half the fresh ginger after reading the reviews and thought it came out great. I garnished it with powder sugar and whipped cream on the side.

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peacockfeather

Cooking Level: Intermediate

Living In: Quincy, Massachusetts, USA

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Reviewed: Dec. 3, 2007

Moist, light, and delicious. Maybe a little too gingery for my taste (it's so spicy that it tastes a bit "hot") so I think I'll go easy on the fresh ginger next time. I finished the cake with a butter rum glaze and it's just divine.

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Misty

Cooking Level: Expert

Home Town: Meadows Of Dan, Virginia, USA

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Reviewed: Sep. 17, 2007

Fantastic! I brought this cake to a party and had two people come up to me three times to rave about it. A bunch of people said "Hey, you're the one who made that cake, right?" The cake texture is really perfect-- and that was even after I forgot to cream the butter and sugar together (instead I put the sugar in with the dry ingredients, and had to take a chance and bake the thing without the butter being properly distributed. Definitely will become a regular feature in my baking! Oh-- I did ice it with a simple confectioner's sugar / vanilla / milk blend, and then topped it with dusted sugar. I'd definitely recommend some kind of simple icing to sweeten it up.

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awpowell

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: San Francisco, California, USA

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Boscobel Beach Ginger Cake

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