Reviewed: Jul. 4, 2008

This is excelent gingerbread very moist watch how long you cook it, could be why some people thought it was dry. I cooked for about 15 min less.

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Reviewer:

missy

Cooking Level: Expert

Home Town: Yarmouth, Nova Scotia, Canada

Reviewed: Dec. 26, 2007

This recipe was the best I have even made. I gave it for Christmas gifts and everyone loved it. I even had a woman ask me to made her extra loafs to give her bridge club.

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Reviewer:

Alice/Seattle

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Lake Forest Park, Washington, USA

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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Reviewer:

Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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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Reviewer:

Cooking Level: Intermediate

Living In: Newmarket, Ontario, Canada

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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Reviewer:

Debby S.

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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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Reviewer:

BIGOHANA

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Kailua Kona, Hawaii, USA

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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Reviewer:

sam adams

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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Reviewer:

Maria S

Cooking Level: Intermediate

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

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

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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Reviewer:

Heifer

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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