Reviewed: Apr. 17, 2013

This was great, very moist, though I did use the suggestions for adding applesauce and doubling the spices. It kept very. well also.

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Reviewer:

khillbilly

Cooking Level: Expert

Home Town: Parsons, West Virginia, USA

Living In: French Creek, West Virginia, USA

Reviewed: Dec. 24, 2012

This recipe is so good! I used half of it as a base for a ginger and orange trifle. We ate the rest on it's own. It's so moist and delicious.

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Reviewer:

marthasmum

Cooking Level: Beginning

Reviewed: Dec. 19, 2012

Good place to start. So glad I found this recipe. Followed suggestions and added a couple of my own. Added the 1/2 c applesauce + 2 Tbs oil. Used the mild unsulphered molasses. Spices - 2 tsp cinnamon, 1 Tbs ginger, 1.5 tsp cloves. Makes a huge difference to use brand name spices like McCormick! The generic store brands just don't have that robust kick. Also used a bundt pan in a 350 oven for 50 mins. Perfect! Let cool then dump out. Also added 1 Tbs cocoa for a deeper color.

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Reviewer:

VickiB

Reviewed: Dec. 14, 2012

Tried this recipe for a group of about 50 kids and 5 adults and only one person didn't like it.(And that person just didn't like molasses.) I personally loved it and I will definitely make it again! I added a teaspoon of vanilla, two pinches of nutmeg and a very thin layer of powdered sugar on top before baking, but otherwise I stuck to the recipe, besides a reduction of 2 minutes in cooking time. Amazing recipe and a very good take on one of my favorite recipes.

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Reviewer:

PterodactylSkyWarrior

Reviewed: Dec. 7, 2012

I just baked this tonight and the smell as it was baking was wonderful. The taste is just what a gingerbread cake should be. I didn't change a thing, made it like the recipe stated. Thanks for sharing

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Reviewer:

gloria1967

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Reviewed: Dec. 6, 2012

I used Crisco instead of butter and I omitted the cloves (we don't care for them), added 11/2 tsps of the ginger and cinnamon as we like it spicier. I only baked it for 30 mins in a 9x13 pan and it was perfect moist and spicy. Loved it!

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Reviewer:

Texasbelle

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Nov. 23, 2012

This was VERY GOOD! My 8 y/o especially liked it. I made it exactly according to recipe. Only alteration was baking time. I set timer for 45 min, but it was a bit overbaked. I would recommend starting to check for doneness at 30-35 min.

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Reviewer:

Sally

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Sep. 14, 2012

This cake came out very good. I changed a few things- used canola oil instead of butter (I was out). I needed to replace the egg because of an allergy, so I used 1/4 cup applesauce mixed with 1 teaspoon of baking powder, set aside to activate and then added when the egg was supposed to be added. I followed one reviewer's suggestion of using a cup of hot chai tea instead of plain hot water. The cake only baked for 45 minutes and that was almost too long. Nice flavor and came up nice and spongy- in my opinion, the perfect cake texture! Tasted great warm with vanilla ice cream!

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Reviewer:

creativeinthekitchen

Reviewed: Sep. 12, 2012

I have never been a huge molasses fan, but this cake was delish. I used a 1/2 C of canola oil versus butter and I used an 8x8 pan. I baked it for an hour exactly and it turned out great! I tried a little bit the night I baked it and the flavor is definitely better the next day. More mellow and the flavors have all mingled together, plus the texture is better.

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Reviewer:

Crystal A

Reviewed: Jan. 28, 2012

Baking time of one hour appears to be a typo. Checked 3 other similar recipes that gave time as 30-to-35 minutes. I baked for 42 minutes and the cake was well done and a little too well done on the outer edges. The cake was still very tasty with good old-fashioned spicy flavors.

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