Reviewed: Jan. 13, 2012

The ginger is surprisingly mild, but this is a tasty cake nonetheless. Be warned: grating 1/4 cup of ginger root is a pain in the neck.

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Reviewer:

Bethany

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Oxford, Oxfordshire, England, U.K.

Reviewed: Dec. 25, 2011

This one looked pretty, but didn't grab me. I agree with those who said it isn't too gingery. I think those who thought it was, just don't like spices in that family all that much. Anyway, if there is a spice "problem," it may be the cinnamon - too much of it. It wasn't really identifiable as cinnamon, but more distracting from the ginger. Mine came out kinda dry, but my pan was larger so I'm taking the blame. I topped with a vanilla glaze & I think it needs more sugar in the cake itself - or maybe dark brown as suggested. A good cake to have with coffee. To end, I'm glad I tried it; but doubt I'll make it again.

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Aug. 28, 2011

I'm sorry but this cake is not very nice... I wanted to like it and I followed the instructions. The cake tasted bitter (I don't know if its cause of the ginger which I bought fresh on the day of making this) and had this horrible stinky smell... I used dark brown sugar instead but I'm sorry I don't think the cake is sweet enough as you could probably tell by looking at the flour: sugar ratio.... the only good thing about this cake was the texture and that it was moist... I threw the whole thing out the next morning. I won't make this recipe again... sorry

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Reviewer:

adelyn

Cooking Level: Expert

Reviewed: Feb. 20, 2011

Delicious! Very gingery

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Reviewer:

KrazyKristi

Cooking Level: Intermediate

Home Town: Kenai, Alaska, USA

Living In: Ketchikan, Alaska, USA

Reviewed: Dec. 29, 2010

I did not enjoy the spice combinations in this cake at all. I LOVE gingerbread, but this is not gingerbread. The ginger is way too strong and not sweet enough to balance it out. Definitely not worth the effort.

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Reviewer:

Melalonardo

Reviewed: Dec. 25, 2010

Wasn't a hit at a party, even with Jamaicans there. I think part of the problem is that I made it several days early. It may lose its moisture rapidly. This cake probably should be planned for same day serving and perhaps fresh out of the oven.

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Reviewer:

twbradford

Living In: Plano, Texas, USA

Reviewed: Oct. 20, 2010

Loooooved this! As did everyone else so it only lasted 1 day. I cut the butter down by 1/4c as that was all I had and it was still super moist. I made a lemony sourcream glaze as well. My new favourite

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Reviewer:

honey chile

Cooking Level: Intermediate

Reviewed: Oct. 8, 2010

this is a very good cake, my dad loves it. I do alter it somewhat for him, he loves honey and can't have any salt, and is a health nut. I make it according to recipe except with unsalted butter and i leave out the added salt... and it still comes out great, everyone loves it. I also load it with the fresh ginger root.... maybe 3/4 cup, I don't know... i throw the pulp and the juice and fibers and everything in there! I have made it like a 2 layer cake, and i mix the cake crumbs with raw honey and royal jelly (sparingly, honey is strong) and use that between the layers and on top.... not on the sides though, that is too much. Its good! I have made this recipe dozens of times experimenting with health foods and honey... it always comes out good! However.... i did substitute the sugar for dark honey one time and it came out tasting like a honey cake, not a spice or ginger cake.... so.... don't do that! and it tastes really good with some cream top, from yougurt. Always a very moist cake! Men who like spicy hot food will like this, especially doubled up or more on the fresh grated ginger.

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Reviewer:

itsjujubeans

Reviewed: Aug. 16, 2010

This really is a delicious recipe. Two days later and the cake is still incredibly moist. I used a food processor to grind up the ginger and ended up using a bit extra. The cake looked burnt when it came out of the oven, but it was perfect. It is meant to be a bit dark. The ginger taste was delicious. It's like a light tea cake with some spice and bite to it. I added a lemon glaze with lemon zest and crystallized ginger on top.

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