Reviewed: Jan. 18, 2012

I love this recipe! I followed it precisely except for the apple juice part. I forgot to grab some at the store so ended up using a 1/2 cup of water instead and it turned out just fine. The crystallized ginger is superb and I used a standard loaf pan. I had to bake it for over an hour, but the end result was a rich and delightful treat! Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rach

Cooking Level: Intermediate

Home Town: Amesbury, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 25, 2011

From all the absolutely glowing reviews I expected to like this cake more than I did. I'm an absolute ginger NUT so the prospect of three sources of that spicy delight was tantelizing. The thought that people decreased the oil and still found it to be moist was promising. I followed the recipe as written and it *was* good, but not the WOW experience I had hoped for. I glazed it (as suggested) with powdered sugar and juice (orange rather than lemon because I had just squeezed some oranges). Don't know what to do differently next time (yes, there *will* be a next time) but I'll fiddle around with it. THANK YOU for sharing the recipe and for all the reviewers comments!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

emersunrose

Reviewed: May 24, 2011

Loved this recipe. I made cupcakes to take into work and everyone else quite enjoyed them as well. Reduced cooking time to 18-20 minutes for cupcakes. I didn’t use the oil at all, substituted ¼ cup butter and a splash more apple juice. I thought the cupcakes turned out well and moist enough for everyone.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vmouse

Reviewed: Sep. 16, 2010

I just love this recipe. It tastes like a luxury version of the Mcvities Jamaica Ginger cake that I remember from home!!! I Used the recipe to make 2 x 1 lb loaves, which I baked for 45 minutes. I used Sorghum Mill, muddy pond Molasses from Tennessee (given to me by a friend on a visit there earlier in the year). I just love the strong ginger taste to this bread, the slightly crunchy crust and the aroma while cooking was just heavenly!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

apple.strudel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Dec. 8, 2009

Wonderful recipe. Many reviewer have left out the crystallized ginger because they can't find it. In my opinion the crystallized ginger makes this recipe extra special, so don't leave it out. It is also called candied ginger and can be found in the bulk section of many supermarkets. Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PUDDLESTOMPER

Reviewed: Jul. 24, 2009

Thank you for a great recipe! I made mine into muffins, with half wholemeal and half white flour, half a cup of white sugar and half a cup of brown sugar and only half a cup of molasses and they turned out great. I got 12 large muffins... they rose beautifully and gave crunchy muffin tops straight from the oven. I cut back on the spices as these were for my 3 year old... I only used 1 tspn cinnamon and 1 tspn cloves and I didn't have any crystallised ginger, but they still tasted fantastic. After a night in the fridge they tasted even better as the flavours really blended in. I never found out whether they tasted even better after 2 days cos they were all gone by then!! I'll definitely be making these again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sstang

Reviewed: Nov. 20, 2008

UCK - don't know what went wrong - great creative ingredients, after 90 minute of baking in the 10"springform (didn't say 10: springform TUBE pan) the thing was still an uncooked glob except for the burnt edges. Spooned some of the goo out into a pie pan hoping that at least both pans full of goo would bake and be tasty - turned into TWO pans of greasy mess. Threw it away. Will add the grated fresh ginger and crystalized ginger to one of my tried and true gingerbread recipes.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

whatscookinwithkate

Cooking Level: Expert

Reviewed: Nov. 10, 2008

So so so good! The candied ginger is what did it for me. If you can't find it, don't worry! It's very easy (and cheap) to make. Here's what I did: bring 1 1/3C sugar and 1C water to a boil. Add 1C chopped, peeled ginger and simmer for 20 minutes. Drain, dry and sprinkle with sugar. It's quite strong when eated alone but when baked into this bread, it just adds a super rich flavor and a fun chewy texture.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Rockton, Illinois, USA

Reviewed: Mar. 2, 2008

Yummmmm! This ginger bread is exactly what I was looking for.. I used half WW half AP flour, half brown half white sugar, applesause instead of juice, and reduced the molasses by about 1/3. I also didn't have fresh ginger so I doubled the ground ginger, and I had to sub nutmeg for the cloves and it was fine. I only baked it for 30 mins, then I turned the oven off and left it to cool inside. Served it warm with vanilla ice cream and it was to die for! Love it, thank you for the great recipe!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Koko

Cooking Level: Intermediate

Reviewed: Oct. 20, 2007

This is an excellent recipe, reminiscent of the one I used to make in a wholesale bakery. I couldn't find crystallized ginger, so I had to omit it. And I only used 1/2 cup molasses instead of the full cup. It was perfect! The only thing I'd change next time is baking it for 45-50 minutes, as mine is slightly overbaked. It's still a keeper though -- thanks for the recipe!

Was this review helpful? [ YES ]
6 users found this review helpful