Reviewed: Jan. 3, 2007

This was my first attempt at soft gingerbread. It was good, I used a silicone gingerbread shaped pan, I used Royal Frosting to decorate. tasted better with the sweetness of the frosting. My children loved them.

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Tand

Cooking Level: Expert

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Reviewed: Jan. 2, 2007

I so wanted this recipe to work. I have actually made it twice now. The last result was better than the first but still not good. The batter is fabulous! My daughter loved licking the bowl. I am not sure if I am doing something wrong but I am following the recipe to a T and getting a very dense gingerbread. The first time the cake went sad...I thought it had to be something that I had done, made it again it didn't look sad but it made me very sad to eat it! My husband is a huge fan of gingerbread and he even threw this out. Smells great, batter tastes great, cake is well below great.

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ADWANA

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Dec. 30, 2006

The cake was okay, a little disappointed though. I have never tried gingerbread so I have nothing to compare but no one at the party ate more than a bite or two. If I decided to try it again, I think I would make in a bundt cake pan and drizzle with icing before serving.

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Jennifer

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2006

Excellent! I didn't have molasses, unfortunately. So, I used brown sugar and cream of tartar (I checked the "common substitutions" article found here on allrecipes.com) in it's place. I also didn't have cloves! I used nutmeg instead. I think it still came out delicious. Of course, I will try again when I have all of the ingredients, but honestly, I thought it was wonderful!

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Ranessa

Cooking Level: Beginning

Home Town: Stockton, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Dec. 29, 2006

I tried to find molasses here in the UK but couldn't. I used dark treacle and it worked for the most part. I thought the treacle had a stronger taste than the molasses would have so I think next time, I would reduce the amount of treacle and perhaps add a bit more sugar. However, the strong taste was offset by eating the cake with vanilla ice cream.

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TXUKGal

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2006

Excellent and easy to make with just the right amount of spice. I served it with "eggnog" whipped cream - homemade whipped cream with a splash of rum and a pinch of nutmeg. It was very moist the first day but we had a leftover piece that dried out a little by the next day. My boyfriend suggested heating the cake and pouring hot custard on it (I used a can of Ambrosia custard available from UK specialty shops). This was a great pairing of flavors and made the cake perfectly moist again.

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CTbunny

Cooking Level: Expert

Living In: Portland, Connecticut, USA

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Reviewed: Dec. 27, 2006

I have made this recipe several times and can say that this is the best tasting gingerbread. Moist & delicious. I sifted the flour twice. I made mine in a bundt pan & sprinkled it with powered sugar. My family loves this gingerbread - yummy!

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CARDI1

Cooking Level: Expert

Home Town: San Pedro, California, USA

Living In: Long Beach, California, USA

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Reviewed: Dec. 26, 2006

Like my Grandmother that I misplaced! Flavorful and moist. GREAT!

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Jane Buck

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Durham, Oregon, USA

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Reviewed: Dec. 25, 2006

Pretty good - no one touched it on Christmas Day though. Maybe because there were many other desserts and this one didn't look very special. I thought it tasted good. I took the suggestion of others and added about 1/2 cup of apple sauce and doubled the spices.

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LisaMB

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 25, 2006

I made this for Christmas dessert and everyone loved it! It was delicious, and it really was pretty simple to make. In addition, it made the house smell amazing. I just sprinkled it with powdered sugar before serving. I made it exactly as written. I didn't feel it needed extra spices; it tasted like I expected it to taste, but I can understand how some people might prefer it to be "more ginger-y." This will definitely become a Christmas tradition.

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beccamt

Cooking Level: Beginning

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Reviewed: Dec. 21, 2006

Wonderful! My house smells so good. This bread is best the next day after being wrapped in plasic wrap over night, this really brings the moistness back. I added 1/3 cup of mayo to the batter with the egg to add a little more moistness since some said it was dry. Over all a great recipe. Thanks for sharing.

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Melissa

Cooking Level: Expert

Home Town: Glennville, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Dec. 18, 2006

I love this gingerbread recipe! I've made it several times now and it always turns out perfectly- moist and springy, delicately spicy and completely delicious. This is a holiday favorite that I plan to continue making year after year.

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SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Dec. 9, 2006

Very easy to make!It was good, not what I was looking for, molasses taste was very strong

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New cookin Lady

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Reviewed: Nov. 30, 2006

Mmmmmm, warm out of the oven with whipped cream or ice cream on top, nothing says the holidays are here better than this!

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Jen

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Reviewed: Nov. 24, 2006

I took the suggestion to triple the spice and add 1/2c apple sauce I also used light corn syrup instead of molasses as my husband isn't a huge fan of it. I also added lemon extract to make the ginger pop.the cake turned out awesome moist and lots of flavor served with baked apples and whip cream a huge hit! thanks

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julia

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Reviewed: Sep. 22, 2006

Sorry but we were not a fan of this recipe. Thanks for letting us try

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LESLEYfromWI

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Reviewed: Sep. 8, 2006

A excellent gingerbread recipe. I love to use it like a shortcake, using juicy peaches and whipping cream. Yummy!

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 3, 2006

This is the BEST gingerbread! This is the exact recipe my grandma always used (I compared ingredients and all were the same - measurements and all - only exception was hers called for shortening instead of butter). We always put a dallop of Cool Whip on it and then sprinkled with powdered sugar. Glad to see it posted to allrecipes! Thanks :0)

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