Recipe by Charles
"This is everyone's holiday favorite, even the busy cooks, because it is so easy to make."
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2 1/2 cups
1 1/2 teaspoons
This is a very dense gingerbread, just what I was looking for. The only thing I changed was I increased the spices a bit as we like things a bit spicer. I found this recipe to be plenty moist but I didn't cook it quite as long as the recipe called for, only about 45 minutes, but that could just be my oven. This cake gets better with age so make it a couple of days before you need it, the flavours seem to mellow. I served it with warm brandy sauce for our family dinner and it was delicious.
I don't normally rate recipes, but felt compelled to grade this one.. 'cause, honestly, it was like trying to eat a molasses brick. Despite following the recipe exactly and cooking in a properly working oven, the crumb and crust were not tender and the cake, as a whole, was far too dense. The molasses overwhelmed the other flavors, although that could be 'cause I used Brer Rabbit full flavor style ( I do love molasses!). Will not try this recipe again.
Made this nostalgic gingerbread for a gathering of 35 home school kids. Out of the 35 only three didn't care for it. Since molasses has a rather strong taste I was a bit surprised that so many kids loved it, but it brought requests for seconds! Several Mom's asked for the recipe which I gladly shared. I made 3 slight changes. I added about 3 T home made applesauce, 1/4 C sour cream and added a bit more of each spice. I baked this in 2 medium loaf pans, sliced when cool and then sprinkled with powdered sugar.
I changed the cinnamon and ginger to 2 tsp. and the cloves to 1 tsp. Flavor is excellent but next time I will add 1/2 c. applesauce to add a little moisture. Will definitely make again.
The aroma alone is well worth 5 stars. I used Splenda, added 1/2 cup applesauce and doubled the spices. I used a 9" square baking pan, oven temp set at 350 and the gingerbread was perfecttly done in 35 minutes. I can see whay other reviewers complained of the gingerbread being dry and suggested adding applesauce for extra moistness. So, be sure to check for doneness after 35 minutes or it could be way overbaked at 60 minutes. This will definitely be a recipe I use often.
This was a fantastic recipe. Followed it to a tee except went heavy on ginger...1 tablespoon. Added a little extra of the other spices too. We like it spicy!! Added a teaspoon of nutmeg! Wonderful!!! The house smelled wonderful my husband said I have to make one everyday to make the house smell that good! My nine year old loved it too. Sprinkled it with powdered sugar and served it with whipped cream! This was my first gingerbread but I won't be trying any other recipes...this one nails it!! Easy, moist and delicious!
Delicious and easy. I used 1/2 cup of canola oil in place of the butter and it was great.
I thought this was delicious. I doubled the spices and took it out of the oven 5 minutes early (usually they are more moist that way). I would try adding applesauce to give it more moisture. I see a lot of reviews that say the molasses taste is too strong. I tasted the cake right after baking and thought so too. But after I left it overnight, the flavor mellowed out and it's perfect! Using a bundt cake pan would probably make it even more attractive. Try it warmed up with whipped cream!
* Percent Daily Values are based on a 2,000 calorie diet.
Favorite Old Fashioned Gingerbread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 57
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