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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Jasgirl

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Mount Vernon, Illinois, USA

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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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michelle

Cooking Level: Intermediate

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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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Patina

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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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Rosemarie

Cooking Level: Intermediate

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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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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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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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lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

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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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SLJ6

Cooking Level: Expert

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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

Cooking Level: Intermediate

Living In: Newmarket, Ontario, Canada

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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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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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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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LDYLVBGR

Cooking Level: Expert

Living In: San Diego, California, USA

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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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Emmers

Cooking Level: Beginning

Home Town: Lake Elsinore, California, USA

Living In: Fremont, California, USA

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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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TERILYNZ

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Reviewed: Dec. 6, 2008

Here are all my substitutions, which still led to a great-tasting and moist gingerbread: 7.5 tablespoons vegetable oil instead of butter, 3/4 cup of brown sugar + 1 tablespoon water instead of molasses, 3 tablespoons mayonnaise instead of egg, no cloves, and about a tablespoon of fresh ginger, finely minced. I poured it in a 3 by 7 bread pan, filled it halfway, and baked it for about 40 minutes. Thought it was delicious!

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 6, 2008

I didn't care for this cake very much, I thought it came out dry and tough - My husband said that it would taste bette dipped in milk. I followed the directions, except for using pumpkin pie spice instead of the cinnamon, cloves and ginger. I also made this in (2) 8 inch rounds and frosted it with whipped cream frosting. The flavors were strong, but still very tasty.

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Cyndi

Cooking Level: Professional

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Reviewed: Dec. 3, 2008

Followed recipe exactly, and turned out very good. I don't have much experience with quick breads, but I've never added hot water to a batter...I'm not sure what it did, but the gingerbread was moist and delicious! Frosted with home made cream cheese frosting - yum!

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rayandshy

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

Made this today, minus the cloves - just added a little extra cinnamon and ginger. Delicious! Moist, flavorful and just perfect. Will definitely make again.

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BlakLynx

Cooking Level: Expert

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Reviewed: Dec. 3, 2008

Very rich, moist gingerbread. I used all whole wheat flour, and it turned out wonderfully. This is the best gingerbread I've had--I'll keep this recipe!

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jford

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Reviewed: Nov. 27, 2008

This was great. I took the advice of a few other reviewers and added a bit more spice (1 1/2 tsps ginger and 2 tsp cinnamon) and could have even added a bit more. The molasses really came through and it smelled delicious while baking! I ended up running out of all-purpose flour and had to use cake flour instead (I just added less baking soda and less salt) and it still turned out. It's fragrant, moist and tasty!

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britster

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

Dry. Nobody would eat it either. I gave a big chunk of it to my brother and his girlfriend and they were all excited (or so they said) to dig into it. Well... A week later I was at their house and there on the microwave sat the gingerbread, still untouched. I won't make this again.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Nov. 23, 2008

This isn't too bad, but I'm not sure about it. The molasses taste is strong, almost too strong for me, and I didn't have enough molasses and subbed the rest with honey. Maybe I'm just not a huge molasses fan? It seemed a bit bitter to me. With whipped topping, though, I believe it will be fine. It just doesn't have a lot of oomph to it though. I love cloves, but I don't taste them all that much. It also bakes up big pieces--I'd almost rather have made it in a 9X13 pan for smaller pieces. Thanks for sharing.

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