Reviewed: Oct. 20, 2002

Delicious and easy. I used 1/2 cup of canola oil in place of the butter and it was great.

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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

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: Rochester Hills, Michigan, USA

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

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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FRANNYFARKLE

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Liberty, Missouri, USA

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

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

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.

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

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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