The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 22, 2008
I've never had gingerbread, but my boyfriend wanted some so I tried this recipe. I've never cooked with molasses - man, it smells awful! But it makes a nice little cake. After reading reviews, I doubled the spices, and cut the baking time to about 45 min. Didn't change anything else. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 22, 2008
Gingerbread wouldn't be my first choice but this could easily change my mind. I doubled the spices as suggested, used orange juice instead of water, and added the applesauce. It was great. I've already made it twice and will make it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 22, 2008
I forgot to put the baking soda in (it was sitting on the counter RIGHT IN FRONT of me, too!) So it turned out flatter than I might have wanted but it was still good. It is not as pretty (because of the lack of baking powder) so we did not use it for gifts but enjoyed it all the same.
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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 22, 2008
This recipe should be called Molasses Cake....it didn't taste like ginerbread at all.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 21, 2008
This is a really great recipe. I doubled the spices like many of the reviewer's suggested. I also used a light butter. It was great (my husband even like it and he is not a gingerbread fan). I would love to have a glaze or something to put on top of it. Thanks for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 18, 2008
very tasty. I did double the spices as suggested by other reviewers (might do a little less clove next time), and I was out of baking soda, so I used 2 Tablespoons baking powder (1 portion baking soda approximates 4 portions baking powder). Baked in a 9" round springform, puffed up beautifully, cake-like texture. Only took about 30-40 minutes bake time, nowhere near an hour!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 17, 2008
I've made this 4 times. After a few adjustments, I've found a keeper. I omit the spices in the recipe and add 2 Tbs. Trader Joe's Pumpkin spice with 1 tsp.ginger. Add 1/2 cup hot water, 1/2 cup unsweetened apple sauce. Then bake for 40 minutes for the 9X9 pan. More moist with a ginger snap flavor. mmmmmm
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 15, 2008
I altered the recipe like many others have: doubled the spices, added a bit of oil, substituted hot soy milk for water. I also didn't have molasses on hand so I used 1/2 cup maple syrup, 1/3 cup brown sugar, and a splash of honey. It turned out pretty delicious! Very moist and flavorful. Can't wait to have some with a hot cup of coffee.
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Cooking Level: Intermediate

Living In: Oakland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 15, 2008
Delicious, but start checking after 40 minutes. I have made it twice. The first time I baked if for 55 minutes and it was a little dry. The second time I baked it for 47 minutes and it was still a little dry. Nrxt time I'm going to try 40 minutes.
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Cooking Level: Expert

Home Town: Sacramento, California, USA
Living In: Mount Vernon, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 12, 2008
This was an excellent gingerbread recipe. Thanks for the post! I did follow some of the suggestions of other reviewers. I doubled all the spices and added a 1/2 cup of apple sauce. Unfortunately my husband accidentally turned off the timer in the middle of baking, so it was slightly overdone. Next time I will bake for only 50 minutes and I'm sure it will be moist.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 12, 2008
***Taste great!! Unfortunately I ate most of it myself and I made it last night. I'm definetly making another one over the weekend. I doubled the spices making the flavor just right. Next time I will try adding a little applesauce.*******I tried it with applesauce and it gave it a more cake like consistency. I prefer it without the applesauce. This ginger bread is perfect with a cup of coffee.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 12, 2008
Pretty good! Make sure you use a good-sized pan, this will overflow (it really puffs up!). Mine was in the oven for 50 mins. when I pulled it, and it's crispy on the bottom and sides. I might bake at a lower temp. next time. I used blackstrap molasses (so VERY rich and healthy, it has 25% of your daily iron intake in 1 Tablespoon!), it's delicious in this cake. I also upped all the spices by doubling, and trust me you won't regret doing that. It's a pleasant, warm/spicy kind of cake. Perfect for the holidays!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 12, 2008
Turned out great. I doubled the spices as everyone suggested. Next time I'd just double the cinnamon and ginger and leave the cloves as is. It was rather spicy!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 12, 2008
very good...I added extra molasses and about 1/4 cup more hot water and doubled all the spices....
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Cooking Level: Expert

Home Town: Porterville, California, USA
Living In: Tulare, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 11, 2008
To die for! My first homemade gingerbread and it was outstanding....very moist, texture was great, spices were perfect....my only lil issue was that I only had 1/2c of molasses left....so I added 1/2c. light corn syrup to it to get the full cup. I made this in a bundt pan, served with some whipped cream, and cinnamon sprinkled on top. Will most definately make again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 10, 2008
Great gingerbread. Definitely improves with age, so make it a few days ahead. You may have to hide it though. Increased the spices by about 1/2 and used hot milk instead of water.
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JS
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Cooking Level: Intermediate

Living In: Newmarket, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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Reviewed: Dec. 10, 2008
The only thing I changed is that I doubled the spices. Baked in a 9" springform pan for about the whole hour required. Pricked and topped with a butter, brown sugar, and lemon glaze. This is so good! Moist, dense, and flavorful!
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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Reviewed: Dec. 9, 2008
This is GREAT! I made it just as directed for the ingredients, but I baked this in an 8x8 clear glass baking dish, at 350' F for 30 minutes, lowered the temp to 325' F and let it bake 30 more minutes (until a knife came out clean) and covered it with parchment so it wouldn't get dark too fast (but that sort of stuck to it, so...). This came out perfect! Flavor, texture and moisture wise, it's just right! I topped this with fresh whipped cream. This will be my go to recipe for now on. http://ldylvbgr.blogspot.com/2008/12/gingerbread.html
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 8, 2008
One of THE best gingerbreasd recipes I've tried! I did this one in a tube pan and it came out beautiful! Its a mild gingerbread so if you like it spicy, just double the amount of spices.
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Cooking Level: Beginning

Living In: Fremont, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 6, 2008
My rating isn't totally fair because I altered it. I tripled the spices and it ended up tasting kind of burnt, I'm not sure why. Also, mine only needed to cook for 45 minutes. I will try this again following the recipe. The texture was great.
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