Reviewed: Oct. 29, 2008

Giving 5 stars despite some modifications. I used 1/2 c shortening plus 3 T. butter - I like my gingerbread rich. Doubled the cinnamon and ginger per other reviews. Added 1/2 tsp allspice. Baked approx 40 minutes in a 9 inch round pan (watch the bake time - the time stated on the recipe is really too long). Cut into wedges, served w/brandy sauce - excellent. Great dessert for cool weather and keeps well.

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Lorie

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

out of all the gingerbread recipes on allrecipes, i chose this one because of it being so basic. it is a wonderful recipe. i made no changes or add on's except i did take the advise of a few reviewers to double the cinnamon and ginger. it came out very moist, despite what some viewers said. just a all around wonderful spicey cake. very pleased. will keep this as my gingerbread recipe.

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NINA L.

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 17, 2008

I thought this was going to be a great recipe from reading the ratings. I was so very wrong. 1 cup of molasses was WAY too much. It overpowered the entire cake. I may try the recipe again with 1/2 a cup instead. I even doubled the spices and it didn't help.

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L.Reid

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Oct. 15, 2008

added half a cup of honey and doubled the spices (gave it lots of moisture)...took this to a potluck and someone actually STOLE the half eaten pan before I left and gave me back the clean empty dish a week later, they liked it so much!!

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eiraena

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Reviewed: Oct. 11, 2008

Tasty and easy. Follow recipe exactly and was very pleased with results

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Aahni

Cooking Level: Intermediate

Home Town: Trotwood, Ohio, USA

Living In: New Madison, Ohio, USA

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Reviewed: Oct. 5, 2008

A great recipe! Kids love it and is so easy. I steer clear of pre-packaged boxes of cake mixes (almost all have partially hydrogenated oils!) and have looked for a fool-proof gingerbread recipe, this is the one!

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suzanne k from nm

Cooking Level: Expert

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Reviewed: Oct. 2, 2008

Wow! Fabulous recipe as is. Just like my own German Grandma would have made. SO moist, and perfect blend of spices. I put the powdered sugar on top as photo shows to give it that pretty 'bling'. Thanks! Kathy - owner of Capt. Dan's Pirate Pastry Shop on the Oregon Coast

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Pirate Pastry

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Reviewed: Sep. 21, 2008

This was also my great grandmother's recipe, and dates back to the 1920s. The difference in her version is that instead of 1/2 C butter, the recipe says 1/2 C butter and lard mixture and requires "Brer Rabbit" Molasses. It also says to cook in a moderate oven for 35 minutes, so maybe that's why some were having trouble when cooking it for an hour.

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Amy

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Reviewed: Sep. 20, 2008

This is VERY forgiving (and fabulous). I forgot the the cup of hot water! I over-baked it (distracted by guests). I did double the spices-- it was INTENSE and fantastic!!!!!! Like a flour-less cake. We all loved it (with vanilla ice cream). I love my clove/ginger/molasses type flavors so all you whiners go make a lemon cake if you think it's "too molassey." Charles deserves a medal for this yummy gingerbread.

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pika01

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Reviewed: Sep. 4, 2008

the flavor was very good and tryue however this did NOT take an hour. My overn usually runs slow but at 55 mins the cake was ready to burn. I would start checking at 45 mins and thereafter.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Aug. 23, 2008

So good. I made this as a dessert at Christmas time and it was very well received. I made no alterations to the recipe and it turned out perfectly!

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Kitten

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Reviewed: Aug. 14, 2008

Omigosh! Delicious! However, I did change the recipe a bit. I used 2 tbl butter and 1/2c and 2tbl applesauce to make it low fat, used 40g honey and 40g sugar instead of molasses, and only 2tbl white sugar. However, the bread was still pretty sweet! I also added 50g walnuts, 30g raisins, and 30g craisins. I also aded 2tsp ginger and 1.5tsp cinnamon and no cloves. I also reduced the salt a bit. I baked at 350 degrees F for 45 minutes. The bread was moist and delicious! Next time, I think I will add more nuts. But the backbone of this recipe was GREAT!

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Goodeats

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

OH SO GOOD!! I doubled the spices as others suggested and added a splash of oil to the batter. YUMMY!!

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bakqueen

Cooking Level: Expert

Home Town: Skowhegan, Maine, USA

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Reviewed: Feb. 28, 2008

This was a lovely dessert. I had read other reviews that said it was too dry, but it came out very moist and fluffy with out any additional oil or applesauce. I think the cooking time is too long, which might be what's causing the trouble. I found mine to be done after only 30 minutes.

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Laura_H

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Reviewed: Feb. 10, 2008

Pretty good, but not as flavorful as the gingerbread of my childhood--and I did increase the spices, used full-flavor molasses. Something's missing, and I prefer it less tall so will use a larger pan next time ... but I'm enjoying eating it, and hubby insists that it's not gingerbread. I's Ginger Cake! LOL!!!

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MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Jan. 28, 2008

not too heavy, good with lemon sauce.

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SJCOLS

Home Town: Miami, Florida, USA

Living In: Columbus, Georgia, USA

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Reviewed: Jan. 20, 2008

Awful, dry as a bone with no flavor. If the recipe needs as much attention as the reviewers say, than they shouldn't be giving it 5 stars. Submit a new recipe with the successful changes please.

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Paula

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Reviewed: Jan. 12, 2008

This is a 5 star recipe, but only if you reduce the cooking time. I'm so glad that I checked on the cake before an hour was up because after 45 minutes the bottom was a little darker than it should have been. I think that a more accurate cooking time would be about 35-40 minutes. It tastes great, but watch the cooking time for the best results.

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The Daycare Lady

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Jan. 10, 2008

Made these into cupcakes and put homemade cream cheese frosting on them. My husband hates gingerbread but loves these. Brought them to work and they're all gone already.

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Karen

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Reviewed: Jan. 4, 2008

I liked this dessert; it reminded me of the gingerbread at a favorite tavern of mine. I doubled the spices and added a half-cup of applesauce for a little lightness. It cam out a little dry, so maybe more applesauce next time. I think I will pair this with a hard sauce next time.

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