Reviewed: Oct. 18, 2005

this is an easy & delicious gingerbread! i made a half recipe using an 8" x 4" loaf pan (done in 40 minutes). i also used full flavor molasses & rounded off my spices. thank you charles!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 14, 2005

You can't beat a good gingerbread recipe. To kick it up another notch I made some homeade applesauce and served it warm over the gingerbread and topped with fresh whipped cream.

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SHELLYBERRY

Cooking Level: Intermediate

Home Town: Sterling, Massachusetts, USA

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Reviewed: Oct. 3, 2005

As suggested by other users, I doubled the spices and this recipe really needs that. I made this in a loaf pan and it was in the oven for more than an hour. I planned on adding the sour cream, but when I prepared the batter, it was quite thin so I didn't think that it needed it. Afterwards, I wish that I had added it because it is quite dry and probably won't keep very well. I served it with homemade vanilla whipped cream and it was a very delicious fall dessert!

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SUZIRECTANGLE

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Reviewed: Sep. 26, 2005

This was great, although I did change it around as most of you suggest by decreasing the molasses and increasing the spices. I didn't want to add sour cream, why add more fat? So I added a half cup applesauce and also added 1 T. of grated orange peel. It was moist and yummy and definitely will be a favorite. Very easy recipe.

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Noreen

Cooking Level: Expert

Home Town: Leicester, Massachusetts, USA

Living In: Worcester, Massachusetts, USA

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Reviewed: Jul. 9, 2005

This recipe was extremely good and even my family, who aren't hot on gingerbread, liked it.

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COLDSTONIED

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Reviewed: Jun. 17, 2005

Wow! This was so good. I used 1/2 cup molasses and doubled the cinnamon and ginger. I also used 1/4 cup extra sugar, and 1/2 cup sour cream like others have suggested. AMAZING! This is my new holiday bread recipe. Thanks Charles!!!

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STEPHANIEDB

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Reviewed: Jun. 8, 2005

This was awesome! The only change I made was to double the spices like everyone suggested. I am sure that I will make this many, many more times in the future. I baked it in two loaf pans. Yummy!

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ApplePieSF

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Reviewed: Apr. 13, 2005

My family enjoyed this recipe. I whipped up some cream cheese frosting that gave it a special touch. I only used 1/2 cup of malasses. Thanks so much!

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Georiga's peach

Cooking Level: Beginning

Living In: Warner Robins, Georgia, USA

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Reviewed: Apr. 6, 2005

This Gingerbread was excellent. Even those not usually impressed by this type of dessert loved it! Add one big dollop of whipped cream and you are good to go! DE-LISH!

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JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

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Reviewed: Dec. 23, 2004

I cut back on the molasses as some people suggested and it still tasted like too much. It was pretty bitter even with the vanilla glaze that someone else suggested on it. I'd make this again and sweeten it a little more.

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KISSYJOY

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Reviewed: Dec. 17, 2004

This recipe was WONDERFUL! I made it in two 9-inch round cake pans, and both were gone within a day! So easy, and so good...

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PRINCESSSARAH05

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Reviewed: Dec. 17, 2004

MMMMMM. I took another reviewer's suggestions and cut back slightly on the molasses, added sour cream and doubled the spices. It was moist and de-licious. Everyone just loved it warm and topped with whipped cream. This will be a holiday tradition for us from now on. Do NOT overbake. I baked mine for only 45 minutes and the edges were still a tad too done. I want to see if it will bake properly if I double the recipe in a 13x9" pan. This really is wonderful. Thank you so much all!

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Dec. 11, 2004

Wonderful flavor & made the house smell great, too! Followed recipe, except I used 2/3 c. water & 1/3 c. sour cream. Cake very moist & flavorful. I used this recipe to make small loaves of Christmas bread for friend & drizzled with vanilla glaze (2 Tbsp. margarine-melted, 1 c. powdered sugar, 3/4 tsp. vanilla & 1-2 Tbsp hot water. Stir until smooth.)and it turned out great. My mom even asked ME for this recipe!

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JillE

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Reviewed: Nov. 17, 2004

Excellent recipe--easy to make, very rich and moist. I used two teaspoons of ginger and baked in a springform pan. I made it to share with a few friends and they thought it was perfect, especially with cinnamon ice cream from a local dairy. Thanks!

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KRISSIEBEE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Nov. 14, 2004

I gave this only three stars because even though I like it, my husband won't eat it. He generally doesn't like things with these kind of spices, so that's not a big surprise. I made an orange glaze to put on this, since it's not very moist. Normally I would make lemon glaze for gingerbread, but I didn't have any lemons.

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Libby

Cooking Level: Intermediate

Home Town: Wellsville, New York, USA

Living In: Bossier City, Louisiana, USA

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Reviewed: Nov. 6, 2004

Great cake!Followed other advice; added 1/2 cup sour cream and only used 1 1/2 times the measurements for spices.

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Sherry S.

Cooking Level: Expert

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Reviewed: Sep. 29, 2004

Great!! We ran out of molasses and used honey instead. A favorite of my 2 year old with spices used in quantities listed.

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ALBANYMOM

Home Town: Albany, New York, USA

Living In: Boulder, Colorado, USA

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Reviewed: Sep. 8, 2004

Friends If you love gingerbread, you have to make this recipe! It is incredible! I added 1/3 C sour cream and it was spectacular! Light, fluffy, rich, spicy...I could go on & on. Enjoy!

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SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jul. 28, 2004

If you are a true gingerbread person, DO NOT cut back on the molasses. This is great cake just the way it is. My whole family loved it with a dollop of whipped cream.

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bobbi s.

Cooking Level: Intermediate

Home Town: Humboldt, Iowa, USA

Living In: Evansville, Indiana, USA

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Reviewed: Jun. 6, 2004

Got great compliments. However I did make some changes I doubled the recipe and used 1/2 c brown sugar and 1/2 c white. I also cut the ground ginger down to 1 heaping tsp. and added 2 1/2 tsp fresh ginger root finely chopped. turned out fantastic. Even better with warm lemon suace!!

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