Reviewed: Dec. 20, 2007

I loved this cake. I had to double the recipe to make it for brunch for work and after there was none left. The only substitutions I made was replacing the white sugar with brown sugar, 1 teaspoon nutmeg, and adding just 1/4 cup of oil for extra moistness. It came out dense flavorful and moist. Will most def use this recipe again.

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Kiki1984

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 17, 2007

I made the following changes: Molasses substitution: 1/3 molasses, 1/3 brown sugar, 1/3 honey Added nutmeg, extra cinnamon by eye This was light, flavorful, yummy! I tripled the recipe. It made eighteen cupcakes, one 9 inch round cake, and one 4 inch cereal bowl cake. The cupcakes were frosted with white butter cream and topped with marshmallow snowmen from the Family Fun site. My son's Kindergarten class loved it, and the other cakes make good gifts for the secretaries and teachers.

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ROXYANNE

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

Yum! I made this as written, except I increased the cinnamon and ginger to 2tsp each, and added 1/2 cup pumpkin puree just after beating in the egg. The result was moist, light and flavourful! I served it to my family with vanilla ice cream and butterscotch sauce. My brother has said he plans on finishing the cake tomorrow... he's probably not kidding, though there's more than half left!

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Marie

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2007

Sadly only giving 4 stars. I made this for a co-worker. I took the advice of others and doubled all spices, it was a bit much for her and her daughters, but the husband loved it. I have tried it 2 days later and I loved it. I used 3/4 cup molasses and 1/2 cup applesauce. It was very good and I will make again. Thanks!

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Jennifer

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Granbury, Texas, USA

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Reviewed: Dec. 13, 2007

I thought this was really good, the amount of molasses was fine. If anything you could probably skimp a tiny bit on the sugar. I made mine into cupcakes,used paper liners and got 20 good size, took about 22min to bake...could've gotten 24 if you like flat top cupcakes. I decorated with a little rosette of cream cheese frosting and some cute gingerbread men sprinkles. My hubby and son loved them.

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BB34

Cooking Level: Expert

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Reviewed: Dec. 9, 2007

Very good...our friends, some of whom had never had gingerbread, and all our kids couldn't stop eating it. We added 3/4 cup applesauce and it came out quite light and cakey. Next time I will leave it out as I prefer dense gingerbread. An 11x7 pan and doubling the spices was perfect, and i am going to add some other spices next time for a more complex taste.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Dec. 4, 2007

Great basic. I used a very dark molasses and doubled the ginger, cinnamon, and clove. I also added 1/2 cup of apple sauce. Rest as per recipe. Topped with warm applesauce and whipped cream.

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Sandy

Cooking Level: Professional

Home Town: Denver, Colorado, USA

Living In: Dayton, Ohio, USA

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Reviewed: Dec. 4, 2007

This is such an easy recipe to follow and i really enjoyed the taste. I think i will double up the spices next time, but overall--what an amazing gingerbread. I wont hesitate to take it for parties.

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tammy e

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Reviewed: Nov. 30, 2007

Too much molasses-- the flavor was overpowering and I generally love all things gingerbread. I get a strong molasses aftertaste. Next time I would put in much less and add more sugar instead. I followed other reviewers and was more generous with the spices. That was a good tip. I also cut out some butter, added a bit of oil and put in 1/2 cup applesauce (trying to trim the fat). What I got turned out to be a nice dense bread. Will def keep in my recipe box and tinker with it again.

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MIKAN

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Reviewed: Nov. 20, 2007

Awesome. Added 1 cup applesauce and doubled the spices as others suggest. Came out springy and delicious!

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shawnessym

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2007

A very good gingerbread recipe. I give it four stars and not five for a few fairly minor reasons. I found the gingerbread to not be as spicy and I would have liked, this is my first time making this recipe, so next time I'll add larger amounts of the spices. My main reason for only giving the recipe four stars is that I found the baking time to be very incorrect. I used the size baking pan that the recipe suggested, however I found the gingerbread baked in about half the time the recipe directed. (I used a dark pan.)

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Jaay

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 2, 2007

I was looking for a gingerbread like one an old German bakery in my hometown used to make This recipe had my favorite cloves and convinced me to try it. IT WAS AWESOME! I didn't change anything. It took apx 20 mins more to bake in my speed oven than what I thought it should but it came out very moist and the flavor was superb. Everyone loved it and I am keeping this in the recipe box for definite future use.

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All Recipes

Cooking Level: Expert

Living In: Muskegon, Michigan, USA

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Reviewed: Oct. 20, 2007

Wonderful recipe! I doubled the cinnamon and clove. I added the recommended amount of ground ginger but then I also added 6tsp of freshly grated ginger root. Baked it in a loaf pan instead of the 9x9 square. It was delicious with a spoonful of whipped cream.

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Ty

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Reviewed: Oct. 14, 2007

OMG this is probably the BEST cake recipe I've found on this website!! It tasted much better than I expected. I doubled all the spices, replaced half of the butter with applesauce, replaced the molassass with 1/2 cup brown sugar and 1/2 cup honey. I will DEFINITELY be making this again!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Sep. 26, 2007

LOVE it! We topped it with fresh peaches and whipping cream!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Sep. 16, 2007

I needed a gingerbread cake for book club and tried this one. My trial run followed the recipe but double spiced and was ok but too much molassas. For the event, I used 2/3 c molassas and 1/2 cup applesauce, double spice and liked it better. Cooking time was closer to 35 min than 1 hour. Served with strawberries and whipped cream as in the book we read!

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Keymom

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Reviewed: Aug. 20, 2007

Needs more brown sugar. Next time I would probably use 3/4 c.

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hollowayb

Cooking Level: Intermediate

Home Town: Haddon Heights, New Jersey, USA

Living In: Aberdeen, Aberdeenshire, Scotland, U.K.

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Reviewed: Jul. 21, 2007

Great recipe. The taste was very good, thanks!

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BILLGENT

Cooking Level: Beginning

Home Town: Dallas - Ft. Worth, Texas, USA

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Reviewed: Jun. 15, 2007

Thank You, Charles, for reviving a recipe from my youth; my mother used a recipe like this and I'm thankful to have it once again. I just finished baking it, for the fourth time, and am going to serve it, as she did, with peaches on top, vanilla ice cream around the sides and a big dollop of whipped cream over all! It's fantastic.

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SuzanB

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Reviewed: Mar. 5, 2007

The taste is great, spicy. I added more cinnamon but did not double the spices. I did add 2/3 cu apple sauce-- the batter had the consistency of glue. Not good. I added water but cut back a little to compensate for extra applesauce. The consistency got better. I baked it and it cracked like the Arizona desert- I mean big cracks! Baked in convection oven for 50 minutes and checked. The top was leathery, the upper most layer good cake-like, the middle layer more like pudding. I used a 9x5 silicon bake-ware. What went wrong? The convection oven? Should I have used regular oven instead? Too much appleasauce? Too much water? Someone please help me!!:( I will try and post of picture of my Arizona Desert Old Fashioned Gingerbread.

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