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!

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Koko

	Cooking Level: Intermediate
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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!

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JAMES528

	Cooking Level: Expert
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Reviewed: Aug. 21, 2007

My husband is a very picky eater and he loved it! I baked it in small loaves for him to take to work, the cook time was reduced this way to about 35 min.

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SonFlower


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Reviewed: Aug. 11, 2007

This is a superb, easy recipe that goes great with a cuppa joe. I've added this to my recipe box, because I'll be making this again. The fresh ginger adds extra zing and just a bit of bite. I made this in a 9x13 pan, because I like to cut my gingerbread in squares. I used one cup of white sugar and 1/2 cup brown sugar, added an extra teaspoon of ground ginger, and used two cups of white flour and one cup whole wheat. I couldn't find candied ginger, but I'll bet that would add a nice flavor note. Next time I'll try adding a half stick of butter to see what happens. Thanks for the excellent recipe!

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foraging4food


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Reviewed: Apr. 15, 2007

amazing! I substitued orange juice since that's what I had on hand and it was incredibly good. A great mix and better than the gingerbread I regularly buy at Whole Foods Market (but to be fair, that is really good stuff!)

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Yazani

	Living In: San Francisco, California, USA
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Reviewed: Feb. 16, 2007

Perfect as is! I frosted the top with a Grand Marnier buttercream. Next time I do that I will cut the sugar in the bread. Frosted or plain, it's delicious!

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MARYKATFOX


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Reviewed: Dec. 24, 2006

This turned out ok. I cooked it for only 50 minutes and at a lower temp and the edges turned out too hard. The inside cake was soft and moist. Not too sweet, which balances nicely with cinnamon icing mentioned below (loved it BTW). I'll still make this again.

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BZMUM

	Home Town: Toronto, Ontario, Canada
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Reviewed: Dec. 23, 2006

You have to make this gingerbread! I made it last week, into cupcakes, and it is fantastic. I adore the gingerbread at Starbucks and this really is better. I'm back to the site because I'm making this again for Christmas Eve. I'm going to use the round springform pan as suggested. Like another reviewer, I used OJ instead of apple & it came out just fine. Candied/Crystalized ginger was a challenge to find, so I may leave it out this time if I can't find it. I made a cinnamon cream cheese frosting to go with this... (2 blocks of cream cheese, tsp cinnamon & cup of powered sugar, tsp of vanilla) although a nice big scoop of whipped cream would do the trick, too. Anyway! Great recipe! Just Delicious!

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Laura Jean

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: Nov. 27, 2006

I make this every year at Christmas to hand out to co-workers as gifts. They love it!

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BrandiNJ


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Reviewed: Nov. 23, 2006

Oh, yes, this is a keeper. I made two different gingerbreads yesterday to let the family decide on the best, and this was it. Dark and spicy and yummmm. I messed up on the recipe and accidently put the fresh ginger in the other bread (whoops) and I didn't put in the candied ginger either, but the flavor in this cake was still exceptional. The only thing my kids requested for next time was to add chocolate chips :)

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PAMELA6

	Home Town: Saratoga, California, USA
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Reviewed: Oct. 26, 2006

Dark, rich and fabulous! The bits of candied ginger are wonderful flavor bursts. I might use even more next time. The only change I made, by necessity, was to use orange juice instead of apple. Served with a cream cheese frosting dotted with more candied ginger. I'll be making this again frequently, especially as holidays approach.

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Countess

	Cooking Level: Expert Home Town: San Francisco, California, USA Living In: Oakland, California, USA
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Reviewed: Sep. 29, 2006

WATCH OUT!! This is Addictive!!! I baked it as muffins for the band members and they all LOVED it! I also did not include the crystalized ginger. I used 1 1/2 cup flour & 1 1/2 cup whole wheat flour and added 5 Tbsp. melted butter for more moisture. I am making more tomorrow because its all gone!

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camille


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Reviewed: Dec. 26, 2003

This has got to be the absolute BEST recipe for gingerbread I have ever tasted. I can't stop making it...it's addicting! I don't use the crystallized ginger because I cannot seem to find it, however it is great with homemade cream cheese frosting on top and fridgerated. This beats STARBUCKS' a million to one!!

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SAVEDGRRL


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Reviewed: Dec. 23, 2003

This is a delicious, moist, dark, rich molasses- flavorful gingerbread cake that is not too sweet. I use butter instead of oil. On occasion applesauce is added instead of the juice due to what I have on hand. My family and friends have enjoyed this cake many times. My family doesn't care for crystallized ginger so don't use it. Great with Cool Whip.

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KATHRYN BRIDGE


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