Reviewed: Dec. 24, 2007

I didn't have enough molasses, so I ended up using only about 1/2 cup, maybe a little more. I also added some leftover canned pumpkin, about 1/2 cup. I baked mine for about 40 minutes. It turned out great, very moist and flavorful.

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 23, 2007

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.

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JS

Cooking Level: Intermediate

Living In: Newmarket, Ontario, Canada

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Reviewed: Nov. 21, 2007

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.

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Debby S.

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: May 17, 2007

Very good. It wasn't as moist as I had expected but that could have been my oven's fault. We added whipped cream on top which made it perfect. Good flavor.

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BIGOHANA

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Kailua Kona, Hawaii, USA

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Reviewed: Apr. 20, 2007

I didn't change a thing and I loved it. It is exactly like the recipe I made as a young girl. Aunt Rosas' Gingerbread, the best ever.

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sam adams

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Reviewed: Apr. 14, 2007

Tasted wonderful, especially with custard. Reminds of the ginger cake we used to get a school. Great recipe. Thanks

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Maria S

Cooking Level: Intermediate

Home Town: Billingham, Durham, England, U.K.

Living In: Stockton-On-Tees, Durham, England, U.K.

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Reviewed: Dec. 26, 2006

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!

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Heifer

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Reviewed: Dec. 3, 2006

I have made this 3 times already this season, rave reviews each time. I have made it in a bundt cake pan, and only bak efor about 45 min. I then top with a cream cheese frosting (when it's cooled) and sprinkle with chopped cran berries. It's a hit everywhere.

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Alicia

Cooking Level: Professional

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Reviewed: Dec. 1, 2006

I didnt care for this recipe at all. It was bitter. Maybe too much molasses. The texture was ok.

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J.ALEXANDROPOULOS

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Reviewed: Nov. 21, 2006

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.

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ArmyMom

Cooking Level: Expert

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Reviewed: Sep. 22, 2006

i liked this gingerbread. it was very simple to put together and bake. my guests enjoyed as well. i served it along side a pumpkin dip and it acted as a frosting.

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victoria

Cooking Level: Intermediate

Home Town: Seal Beach, California, USA

Living In: South Glastonbury, Connecticut, USA

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Reviewed: Aug. 10, 2006

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.

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LC111157

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Reviewed: Dec. 24, 2005

I don't like to give a bad review unless it is really really bad. But this gets 1 star. We like gingerbread, but I don't know what happened with this recipe, it was so bad i threw the whole batch right into garbage while it was still warm! I followed recipe to a T but it tasted really awful. Very flat and left bad after taste. It was moist but the flavor wasn't like gingerbread. It may have been the cook but i won't be making this again!

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Connie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Davis, Illinois, USA

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Reviewed: Dec. 22, 2005

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!

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SARAHMULLINS

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Dec. 1, 2005

Heavenly. A pleasure to make, to watch cook and to eat. I've never tasted gingerbread where the flavours were light but still rich. I'm slowly building a holiday recipe list and I KNOW that this is one that will have everyone praising my baking skills. :)

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Dawn Adams

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Reviewed: Oct. 25, 2005

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.

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veggiemommie

Cooking Level: Expert

Home Town: Manchester, Maryland, USA

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Reviewed: Nov. 27, 2002

My husband went wild over this one. It's quite heavy [I don't own a sifter] and has a strong flavor, but you KNOW you have eaten gingerbread! I made a lemon/powdered sugar glaze to put over it. On the other hand, my grandson didn't like it. Probably the strong taste of molasses. Still, I will make it again! A KEEPER!

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