Reviewed: Dec. 16, 2009

This is a really tasty recipe and adaptable to giving as a "Jar Gift" for friends for Christmas. I am giving this to friends with the dry ingredients layered in a mason jar. I will include a jar of molasses, a jar of lemon curd, and holiday pot holders in a 9 inch square pan with directions for baking. Holiday tissue paper and ribbon will make it "gift ready". I practiced, increasing cinnamon and ginger to 2 tsp. as suggested by others and added 1/2 tsp nutmeg as well. This makes a very hearty gingerbread, not too sweet, that is really yummy with the sweet and tart flavor of lemon curd. Cake was done at 45 minutes so don't wait for 1 hour to check!

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dmoore

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Reviewed: Dec. 16, 2009

You really have to like the taste of 'gingerbread' or molasse to enjoy this recipe. If not, skip and get another recipe. It wasn't as moist as many claim....nor was it five star worthy.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 15, 2009

It's a good starter recipe but even after doubling the spices it still tasted like it was missing something. I think it tasted more like cake than moist and more dense gingerbread I've had before. I might try it again and add vanilla pudding or something to give it a little more oomph.

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Sarah

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Dec. 13, 2009

Great recipe! Used the applesauce and doubled the spices per other reviewers (still could've used more cinnamon for our tastes) and the cake turned out brilliant. Simple and delicious. I have been informed that I should make this every day until Christmas!

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adeiss

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Bethel, Alaska, USA

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Reviewed: Dec. 13, 2009

I've make this cake several times, I doubled the spice as others suggest. The only change I made was to use eggnog instead of hot water (I needed to use some up). This cake improves over a few days becoming wonderfully moist. Thanks Charles

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KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 12, 2009

Very yummy and warms up the whole house with it's fragrant scent.

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Pam

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Reviewed: Dec. 12, 2009

Easy and yummy. I doubled the ginger and cinnamon as suggested.

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ABBYJOE

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Reviewed: Dec. 11, 2009

My kids said it wasn't very sweet. Very easy to throw together.

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JUDYB in AZ

Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 10, 2009

I doubled the spices and added applesauce as some of the prevoius reviewers recommended. Cake was moist, tasted great and was not too sweet.

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momi'smom

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Reviewed: Dec. 10, 2009

I doubled the ginger and cinnamon and it was amazing! My entire family loved it.

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rhuber34

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Dec. 10, 2009

I have rated this 4* as I have made a few changes as suggested by other members. The cake baked to perfection in 45 minutes. The outside was nice and chewy with the inside being moist. I doubled all the spices and used fresh fine grated ginger. Delicious with a big dollop of cream!

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apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

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Reviewed: Dec. 7, 2009

Finally, I found the perfect gingergread. Thank you Charles. I made exactly as recipe stated. It is moist and wonderful. I only baked for 40 min. and it was just right. Thanks, again.

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Karen

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Tuolumne, California, USA

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Reviewed: Dec. 6, 2009

I'm in the habit of substituting healthier ingredients and these came out fantastic! First I used 1C whole wheat pastry flour and 1.5C white; 1/4 dark brown sugar and 1/4 c Splenda; Sunsweet Lighter Bake in place of the butter and I cut the molasses back to just over 1/2c. Keep an eye on the bake time too. i used an 8x8 glass pan and they were done (almost too done) at 30 min.

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windee52

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Reviewed: Dec. 5, 2009

This was quite yummy, but, definitely not spicy enough, and it could use a glaze. These are how I modified the recipe: I doubled it and put it in 2 loaf pans. Because of these alterations, I thought it might be too dense, so I sifted the flour. I also added chocolate chips, which I was leery about but which worked out beautifully. Lastly, I used 1/2 c. brown sugar instead of 1/2 c. white sugar b/c I was out! I would make this again. Yummy!

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Lara

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Reviewed: Dec. 3, 2009

i mean teaspoons

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Darren

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Reviewed: Dec. 2, 2009

Delicious. I baked in my convection oven at 350 and it was done after 52 minutes.

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Karin

Cooking Level: Intermediate

Home Town: Pitt Meadows, British Columbia, Canada

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Reviewed: Dec. 1, 2009

I did this: 1/2 c white sugar 1/2 c salted butter 1 egg 2 1/2 c flour 1 1/2 tsp. flour 2 tsp. cinnamon 1 1/2 tsp. ginger 1/2 tsp (heaping) clove 1 tsp vanilla 1 c. hot water 3/4 c. Molasses (I ran out, and used honey to fill the gap) 1/4 c. honey Baked for about 40 minutes in my large spring form pan. Cake is beautifully moist and light, spices are absolutely there, with a slow heat that creeps up but it is not overly spiced. It *could* have a bit more clove, but this is great. Not too sweet, not too much Molasses. I have a feeling that those complaining about Molasses might be using a different brand than some of us. I attempted to find out which molasses I was using but the garbage has already been taken out. :( sorry! I will definitely use this recipe again! Thank you for sharing it, and thank you to all of you reviewers who came before me! :D

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Saiyge

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Reviewed: Dec. 1, 2009

I need to make this again. My first attempt turned out dry. The flavor was good though.

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dra

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2009

Oh wow this is so soo yummy!!! I bake all the time, but this was my first time making gingerbread, and my dad who loves gingerbread raved about it! I doubled the spices, used white whole wheat flour, added 1/2 cup of applesauce. I can't stop eating it:)

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DakotaS20

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Nov. 27, 2009

I followed the recipe exactly and it was dry. I don't think I overbaked it...but it sure didn't live up to the reviews. I'll try it again to be sure but for now, it only gets 2 stars from me.

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giglyn

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Favorite Old Fashioned Gingerbread

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