Extra Gingery Bread Recipe
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Extra Gingery Bread

By: Ibby  
"Using fresh, ground, and candied ginger gives this gingerbread an extra rich flavor."

Rating: This weblink has been rated 6 times with an average star rating of 4.7 Read Reviews (4)

Rate/Review | 183 people have saved this

 

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Original Recipe Yield 10 servings
 

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 1 cup dark molasses
  • 1/2 cup apple juice
  • 2 eggs
  • 1 tablespoon grated fresh ginger
  • 1/2 cup chopped crystallized ginger

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
  2. Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
  3. In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
  4. Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 574 | Total Fat: 23.5g | Cholesterol: 42mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2003 by RUBYWIFE 
I have looked high and low...experimenting with various gingerbread recipes, and finally I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by pomplemousse 
Very nice! I made this as a cake for a cake walk fundraiser we are having next week, so I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2009 by Passionforpie 
I thought this was really good! I loved using three types of ginger. I had a golden... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2006 by FUDGNIK 
Smells much better than it tastes. If I were to ever use this recipe again as a base, I would... MORE

 
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