I love this. I make it all the time. I tend to up the water and molasses just a bit to make it a touch more moist. Thanks for this. It is a standard in my house now.

YUM,YUM,YUM! Perfect recipe. Quick, easy, delicious. I doubled the spices and used regular molasses. Sifted powdered sugar over the top while still warm. It's a HIT!

not good! its dry and sunk in the middle during baking.

I read all the reviews for this recipe before trying it and decided to take other reviewers advice and double the spices. I also added 1/4 tsp cloves and substituted orange juice for the water. I wanted to use this bread in silicon gingerbread boy and girl cake pans for my kids to decorate. The cakes were a bit dry and fell apart very easily. I felt like something was missing, to me gingerbread should be more dense and it should hold together well. Maybe I will try making again with more butter. I frosted them with orange cream cheese frosting, YUM! Tasted good, kids liked it.

YUM. This is an excellent gingerbread cake!

In my preivious review I said I would take it to work, and strangly almost everyone loved it. The Japanese are not really into spicy cakes but so many people went back for seconds and thirds. Some people could not eat a mouthful! I personally loved it, nice and spicy!

Easy and delicious! Next time I'll double the spices- they weren't 'punched' with flavor the way I like gingerbread to be. The dough should be refrigerated a little before working with it AND we added at least 1 cup of additional flour and should have added at least another 1/2c on top of that.

This bread is absolutely amazing!! I doubled the spices like the rest of the reviewers and made some substitutions to make it lower fat. I used 1/4 cup butter and 1/4 cup plain fat free yogurt (with a spoonful of splenda to sweeten it) and sub'd half the sugar with splenda. My gingerbread wasn't dry at all, but i only baked it for 30 minutes and it was perfect.

not bad, a little sticky and bland could do with more spices

I've been looking for a soft gingerbread recipe for ages - this one is very good! It's very moist if served warm; still reasonable when cooled. I baked it for 30 minutes and it was exactly done.

I don't know about you all, but this didn't turn out for me at all. The flavoring was good, but the consistancy was horrible.

Dryness wasn't a problem, just take it out a little sooner. I also substituted in orange juice, and I think it paired really well with the ginger. even my picky kids loved it!

I checked the cake at 25 minutes and it was done. Maybe over-done? It is a touch dry. After cooling, when I cut into the cake, it was downright crumbly. I covered it overnight and now it holds together nicely, but it's still a bit dry. I doubled the spices and added 1/4 tsp cloves. It would not have been spicy enough for us otherwise. I think I'll look for a different recipe.

Like other reviewers have stated, I found this gingerbread a little dry. However, after I doubled all the spices and added cloves and the result was delicious. I made the cake in a bundt pan, dusted it with icing sugar and took it to a New Year's party. It was a hit! I will make this cake again, but maybe with a bit more molasses.

Yummy, I doubled the spices as suggested...perfect. Mine was a little dry because my oven runs hot. I should have taken it out 5 minutes earlier but still great.

I give this a 5 because I think for a first try it came out wonderful and tastes just as good !

Loved the flavor, but seemed a little dry. That could have been my oven's fault, so I am willing to try again.