The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 12, 2009
Love it! I, too, doubled the spices, added 1/2 tsp vanilla, and used hot coffee instead of water. And baked it for 45 mins. It is wonderful! The ladies from my Bible study loved it too!! Great with whip cream.
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Cooking Level: Intermediate

Home Town: Sweet Valley, Pennsylvania, USA
Living In: Monrovia, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 11, 2009
I almost gave this recipe 5 stars, but the spices were so lacking I just couldn't. Yes, the spices definitely need to be doubled. I also added 1 tablespoon vanilla which was really nice. I only had blackstrap molasses (which I prefer since it's so nutritious), so I cut it down to 1/2 cup (because it's so flavorful) and then added 1/2 cup applesauce to compensate. I used a 10-inch springform pan which worked wonderfully. Only needed to bake it about 40 to 45 minutes. Very moist and tasty with these changes. Topped with whipped cream and my family gobbled it up.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 18, 2009
Wonderful! Did as others suggested and doubled the spices. Also added 1/2 cup fat free sour cream and baked in a bundt pan for 39 minutes at 350 degrees. Exactly what I was looking for! Perfect gingerbread Thank you Charles! :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 7, 2009
DO NOT BAKE FOR 1 HOUR!!!!! (It only needs 35-40 minutes) For spicy dark bread, use twice the amount of molasses, and add 1/4 cup freshly/finely shredded ginger... YUM!!! VERY Good recipe, but wrong bake time for tender bread.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 20, 2009
Very Good! I also doubled the spices and instead of hot water, used hot coffee! Excellent and a "keeper"!
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Cooking Level: Expert

Home Town: Watertown, New York, USA
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 8, 2009
Yup, this was by far the best gingerbread I've had....I did double the spices and cooked it in a bundt pan, but it was fantastic! Thanks for the recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 29, 2009
EXCELLENT EASY CAKE! I sub'd Nutmeg for Cloves & doubled both Ginger & Cinnamon... absolutely a keeper of a recipe!
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Cooking Level: Expert

Living In: Portland, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 24, 2009
Very tasty cake. I didn't have any ground cloves, but I added a little extra ground ginger for flavor. The cake tasted great except for the fact that it was a little burnt around the edges and the bottom. 1 hour is too long, next time I will check it at 40 minutes, that should be enough. I think next time I will add some cream cheese frosting on top.
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Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 2, 2009
Really, really liked this. Took the advice of several reviewers and doubled the spices, seemed to be the perfect amount. Cooked it in a bundt pan and was done at 43 min.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 29, 2009
Doubling all spices is a must. Used Brer Rabbit molasses, it has a nice strong flavor. Added 1/2T of vanilla. Also agree with less cooking time. Mine was done in 45 min. Tasted fantastic, my kids loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 13, 2009
I agree with doubling all spices -- be sure to do it unless you like your gingerbread bland. Also, check the cake about 10 minutes before it's due to be done -- mine was done early.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 28, 2009
Delicious! When I saw some reviews saying the molasses flavor was too strong, I knew I would probably like it. My usual complaint is that there isn't enough molasses! I did double all the spices, except for the ginger. I prefer a milder ginger taste. I also took some reviewers advice and shortened the baking time. It took about forty-five minutes for me. The texture was perfect, the flavor was delicious, and the smell was heavenly.
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Cooking Level: Expert

Home Town: Prescott Valley, Arizona, USA
Living In: Shanghai, Shanghai (Municipality) , China

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 15, 2009
We liked this.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 14, 2009
Very tasty! I too followed the advise of other reviewers and doubled the spices. I also baked for 45 minutes and it was done. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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Reviewed: May 14, 2009
I made this exactly as the recipe stated and it turned out wonderfully! I did add a simple podwered sugar/vanilla extract/milk icing. Loved it. Moist, spiced, and made the whole house smell delicious!
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Cooking Level: Intermediate

Home Town: Mill Valley, California, USA
Living In: Vienna, Wien, Austria

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 10, 2009
I made this bread in small loaf pans and placed them in clear winter-themed bags tied with ribbon as our annual Christmas dessert. The gingerbread smelled wonderful with all the spices. They rose beautifully in the oven and came out moist. I sprinkled powdered sugar on top for a snowy decoration, but that is a no-no. Unless you powder and serve the bread right away, the moisture from the molasses will melt the confectioner's sugar and leave an ugly mess on top. P.s. It was the first time I used molasses and boy did it stink! It did wonders for the gingerbread, though. We received many compliments.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 27, 2009
Made this for a birthday dinner and was great!! Very moist and I also doubled the spices. I tried while it was mixing and thought had too much ginger (thinking oh no! I have to make another cake) but when it baked it was perfect. Loved this recipe!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 23, 2009
This was a waste of the ingredients and I didn't eat most of the batch. It calls for way too much molasses, which overpowers all the other flavors (even with doubled spices), and it was too deep for the pan, so it dries out before it's cooked through. Have the positive reviewers of this recipe not ever had great gingerbread before?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 17, 2009
This gingerbread is the best I've made, but I must confess I did double the spices as spices vary from brand to brand. I also used Brer Rabbit unsulphured molasses and started checking the baking time at 40 minutes. With my oven, the gingerbread was finished in 43 minutes. We enjoyed this with topped whipping cream. Thanks for sharing. It is now my favorite as it is flavorful, but not an over-powering gingerbread.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 17, 2009
Tasty, tender and fragrant. A little too much for my pan, it overflowed. Luckily, I had put a cookie sheet underneath. Even what ended up on the cookie sheet was tasty.
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