Reviewed: Oct. 20, 2009

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

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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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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Dec. 6, 2008

used Splenda & heaped the spices-Jerry loves it.

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mamaG

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Reviewed: Nov. 29, 2008

I have tried many recipes on this site and this is the 1st one I have felt compelled to review. Absolutely fantastic! have made this 3 times in 2 weeks, (husband keeps taking some into work for his mates) only suggestion is to double up on the spices.

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harlow

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Reviewed: Oct. 20, 2008

Definately a first rate recipe. I followed some earlier suggestions and instead of butter used half oil and half applesause and for the spices, I doubled them all for an excellent gingerbread. My husband just loves it. We will keep this as a favorite family recipe. Irene from Port Gamble, WA

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panther49

Cooking Level: Intermediate

Home Town: Roaring Spring, Pennsylvania, USA

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Reviewed: Oct. 8, 2008

This had a nice flavor but was very, very dry. I cooked for 50 min. I probably will try a different recipe next time.

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Leakey Lady

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Leakey, Texas, USA

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Reviewed: Sep. 18, 2008

I made this as written so I could give it a fair review, it was a decent cake but I wholeheartdly agree that 1 hour was WAY too long mine was done in 45 minutes, and it needs more ginger and spice to get more of a gingerbread flavor. I made a simple glaze of butter and powdered sugar. Next time I may use brown sugar instead of white.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 12, 2008

I used half oil and half butter which made the texture great. However, the molasses taste is too strong for my taste.

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Fawn

Cooking Level: Intermediate

Home Town: Baker, Louisiana, USA

Living In: Klang, Selangor, Malaysia

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Reviewed: Aug. 12, 2008

Made this recipe exactly as written, and it was fantastic! Delicious warm with a dollop of whipped sweetened cream and just as good the next day served with applesauce. Thanks for the great recipe!

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