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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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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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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HeyLaurel

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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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Hannah

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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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CAROLEGABLE

Cooking Level: Expert

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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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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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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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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 20, 2009

this was delicious and moist. Very easy recipe to follow. you can't mess this up!

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luvbakin

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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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MJohnson2002

Cooking Level: Expert

Living In: La Jolla, California, USA

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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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Hobbsgirls

Cooking Level: Expert

Home Town: Clifton Park, New York, USA

Living In: Troy, New York, USA

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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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amanda

Cooking Level: Intermediate

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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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Minot

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Reviewed: Jul. 23, 2009

Excellent gingerbread! I served with cinnamon whipped cream and sliced bananas! Heaven on earth!

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awesome cook

Cooking Level: Professional

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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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Mitzi

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

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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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Bobbi

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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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Butters

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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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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OCEANJULI

Cooking Level: Expert

Living In: Waterford, Connecticut, USA

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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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missygail

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Mannford, Oklahoma, USA

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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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Just Colleen

Cooking Level: Intermediate

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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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