Reviewed: Dec. 25, 2009

I didn't think this gingerbread was spicy or sweet enough. Probably won't make again.

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Dec. 24, 2009

Very good, but I like VERY intense gingerbread. I doubled all the spices, used a full cup of molasses, substituted 1/4 c of applesauce for 1/4 c of butter, and baked for 45 min. Very moist. Some reviewers said the spciy taste intensifies the next day so maybe better tomorrow. ****I changed my rating from 4 to 5 stars. The next day the spices intensified and the cake was dense and gooey-- just how I like it!*********

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jenny

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Reviewed: Dec. 24, 2009

I doubled the spices in this because I like my gingerbread to have a bit of a kick, but other than that followed the recipe exactly and it turned out absolutely fantastic! Served it warm with vanilla ice cream and it disappeared REALLY fast. Definitely one that will be on regular rotation in this house!

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DanielMac

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Reviewed: Dec. 23, 2009

I would defiantly double the spices but other than that the cake was GREAT!!

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bakeralaina

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: Dec. 22, 2009

Sorry. This cake had too much spice and mollases in it for my taste.

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Whatsoeverthingsrlovely

Cooking Level: Expert

Living In: Port Orchard, Washington, USA

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Reviewed: Dec. 22, 2009

I don't get it. I must have done something wrong but I don't what, I followed the recipe to the letter and it came out very heavy and very dense. I'll stick with my traditional Betty Crocker recipe which is MUCH better.

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Tammy G

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Reviewed: Dec. 22, 2009

I wanted to make a pumpkin gingerbread trifle so I used this recipe for the bread. A review said it was moist so I'm making it a couple of days before I need it. Added a little extra spice as some suggested

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Dec. 22, 2009

My family hated this. I think the 1 cup of molasses was a bit much. I won't make this again.

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FunkyApples

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Reviewed: Dec. 22, 2009

I love spicy gingerbread. With a few changes it was perfect. I doubled the spices, added 1/2 cup applesauce, and heated up orange juice instead of water. I used two loaf pans. Once they cooled I wrapped them in wax paper, then foil. I tasted it on the day I baked, and it was ok. The next day they were fantastic. The flavors really intensified. Personally, I think the oj is what really made it great. Although I used the whole cup of molasses, I think the one ingredient that stood out was the ginger (I doubled it), and I love it. It was moist and full of flavor. The whole family loved it.

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love2cook

Cooking Level: Expert

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Reviewed: Dec. 22, 2009

This is hands-down the best ever gingerbread recipe out there! I more than doubled the spices used, added some nutmeg, and then made a glaze for the top using powdered sugar, orange zest, and orange juice. It's AMAZING!

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Sarah

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Reviewed: Dec. 21, 2009

My boss is OBSESSED with gingerbread everything. So I found this recipe when I wanted to make her a birthday cake last year. She loved it. She requested it again once fall came around and I'm sure she'll be dropping some hints come her birthday again! I make homemade whipped cream cheese frosting to top it with and I double the spices to taste.

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Vanessa Funk

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Reviewed: Dec. 21, 2009

Very good! However, I added a little more ginger (it needed extra kick) and about 1/8 cup rum and 7/8 cup water.

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Hope V.S.

Cooking Level: Intermediate

Living In: Oneonta, New York, USA

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Reviewed: Dec. 20, 2009

I also doubled the spices, which was fantastic. I didn't have a 9 inch pan, so I used a 2 L one instead, where it only took 40 min to bake.

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brmcleod

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Reviewed: Dec. 20, 2009

Easy to make, huge hit!

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Teejo

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Reviewed: Dec. 20, 2009

Delicious! I made in a loaf pan - very good!

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Daisymay

Cooking Level: Expert

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Reviewed: Dec. 20, 2009

As far as taste, I didn't care for this. But if you take my personal preference out of the equation I would rate this recipe a success. I added 1/2 c applesauce and doubled the spices like others mentioned. The cake was very moist and had a great texture and color. Turns out I'm just not a fan of gingerbread "bread"- but I do love the cookies! Go figure!

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Angie S.

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Dec. 19, 2009

This was my first time making gingerbread, and it turned out great! I took many reviewers' suggestions and doubled the spices. I also switched up the flour--used 1.5 cups of whole wheat flour, and the remaining cup was all purpose. I made a simple glaze to pour on top(while still warm) of 3 tbsp. lemon juice and 2/3 cup of powdered sugar. The glaze sets while the bread cools and nicely complements the gingerbread flavor. It would be great with whipped cream or vanilla ice cream on top as well. I'll definitely be making this again, it's the perfect treat to enjoy around Christmastime!

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R

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Reviewed: Dec. 19, 2009

This was super easy to make and had a great authentic molasses taste. We had it warm with whipped cream. Yummy!

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Rachel

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Reviewed: Dec. 18, 2009

Doubled the spices and added 1/2 cup of applesauce. Very moist and turned out very big! Might use a bigger pan next time.

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rkdance

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Reviewed: Dec. 18, 2009

Delish! I used a loaf pan and still cooked for just 45 minutes, and served with nutmeg whipped cream... the cake texture is moist, and the flavor is soooo wonderful. I followed other reviewers, and added double the spices-- and am glad I did!

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