The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 13, 2009
Lots of people keep saying this is dry- it's because of the butter. Try making it without butter and instead using 1/4 c. vegetable oil and 1/4 applesauce. It is delicious and very moist this way. If you have apple butter on hand, that's an even better option than applesauce.
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Home Town: Wilton, Iowa, USA
Living In: Muscatine, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 5, 2009
This turned out great. I think I was feeling reckless while making it, because I added probably 1/2 cup of vanilla yogurt and a bit of almond extract for no good reason at all. But it's delicious! I also took suggestions and added more of all the spices, and also added nutmeg.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 3, 2009
This was a easy recipe and it was PERFECT! Husband and brother 2 thumbs up. I always review before making and I tried a cup of hot coffee instead of water and doubled the spices and 40 mins cooking time. Wonderful.. already in my recipe book!!! Thank you very much
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
Just made this for my husband who recently had heart surgery and is very conscious about what he eats. He loves gingerbread and ginger snaps and I wanted to make him something he liked but felt OK about eating. The changes I made were to increase the spices (esp the ginger) as others have mentioned, replaced the sugar with Splenda and the flour with King Arthur's whole wheat flour. He loves it! Thanks for the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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Reviewed: Oct. 29, 2009
I really wanted this to come out perfect but it ended up being dry baked for an hour... I should have read the other reviews but I was actually letting my 13 year old help me bake this... It smelled so heavenly while baking, we served with whipped cream and a dash of cinnamon on top! :)
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Cooking Level: Intermediate

Living In: Modesto, California, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: Oct. 25, 2009
Loved this. Delicious, moist and easy to make. Will be making this again soon. 1 hr baking time is to long. Mine was done in 40 mins. (good thing i checked on it!) it would have been overbaked and dry if i kept it in there for the entire 1 hr. Will be making this again soon :)
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 20, 2009
this was delicious and moist. Very easy recipe to follow. you can't mess this up!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 19, 2009
This was an easy recipe and my family loved it!! I changed the recipe by doubling it, then only using 1/2 the butter and subbing 1/2 c applesauce for the other half of the butter and I used 2 tsp of pumpkin pie spice instead of the other spices. It was delicious served with a dollup of fresh whipped cream!!
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Cooking Level: Expert

Living In: La Jolla, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 11, 2009
Great gingerbread. Subbed olive oil for the butter and sliced some ripe pears that I layered on the bottom of the pan. Served with sweetened whipped cream. Yummy and the smell in the house was fantastic.
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Cooking Level: Expert

Home Town: Clifton Park, New York, USA
Living In: Troy, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 9, 2009
Fairly good, but a little plain by itself. I made it with a lemon sauce and the sauce really perked it up.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 28, 2009
This was A-mazing. Seriously. Moist and good for days! My family isn't a big ginger fan, so even omitting the ginger this was still fabulous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 23, 2009
Excellent gingerbread! I served with cinnamon whipped cream and sliced bananas! Heaven on earth!
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 2, 2009
This recipe was a rockstar. Simple easy and full of flavour in my opinion. I had a number of compliments on it. I will make it again for its easiness and great flavour! I used a smaller pan 8x8 still worked out great. I didn't bake it the full time either...just 45 or 50 minutes
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 9, 2009
This recipe reminded me of the recipe my mom used in the 40's, very delicious. I added the 1/2 cup applesauce like a couple of the gals recommended, unfortunately I didn't decrease the water. The center of the cake didn't get done, just the outer edges. (I baked it 10 minutes longer too) If I make it again, I'll decrease the water to 1/2 cup. It was very moist and I double all the spices except the cloves. Do not double the cloves, it gets much too strong.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 25, 2009
I found it bland and disappointing since I wanted to sink my teeth into moist but dense gingerbread. It lacked the intensity I was looking for. I did add chocolate at the end as a marble effect one poured into the tin. Maybe black treacle instead of molasses would be better.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 24, 2008
Easy to make but somewhat bland. I like flavorful, robust food and am not afraid of a little spice. In keeping with other reviewer's suggestions, I added extra cinnamon and ginger plus added nutmeg. The end result is quite good but not the rich, zesty gingerbread I was hoping for. Also, I had no problem with the bake time. I checked it after 45 minutes but it wasn't done all the way so I baked it for the recommended hour and it came out fine. I might make this again because of how easy it is to prepare but I will keep searching for a recipe that yields the strong gingerbread flavor that I am looking for.
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Cooking Level: Expert

Living In: Waterford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 15, 2008
This turned out amazing. The only changes that I made was I added an extra teaspoon of ginger and cinnamon. I also added 1 teaspoon of nutmeg. I made it for church and everyone loved it.
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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
Living In: Mannford, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 11, 2008
This recipes is a keeper! I added 1/2 cup of applesauce and doubled the spices and it was beautiful and moist.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: Dec. 9, 2008
This was very good! I made some changes to make it lower in fat. I used 1/2 corn oil and 1/2 applesauce instead of butter. I didn't have any molasses so I used lite pancake syrup. I also used dark brown sugar instead of white. I doubled the spices as suggested by another member and I agree that it needed it. I also agree to bake it for 45 minutes instead of 1 hour. It was perfectly moist enough. It sliced up beautifully. I topped it with my own recipe for a spiced drizzle.
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Cooking Level: Expert

Living In: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 6, 2008
used Splenda & heaped the spices-Jerry loves it.
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