Reviewed: Feb. 5, 2012

Nothing like the moist, rich flavor of delicious gingerbread. Not enough molasses or spice, and seriously, so dry I feared choking on crumbs. You'll need lots of sauce and a hot cup of tea to get this down.

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Reviewer:

Liberty Belle

Reviewed: Sep. 25, 2010

Not a lot of flavor... just really sweet from the sauce.

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Reviewer:

YBRICK423

Cooking Level: Expert

Home Town: Bristol, Tennessee, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Jul. 18, 2010

Tasted fantastic was like by my whole family. had to adjust the baking time it took about 45 minutes.

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Reviewer:

amanda maccuish

Reviewed: Jan. 10, 2009

This was fantastic! I'll definitely be making it again. the brown sugar sauce is well-worth making but you could easily skip it and the result would STILL be yummy. We poured all the extra sauce on the leftover gingerbread before sealing it up and putting it in the fridge. And every day, it was just a little bit more wonderful, :)

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Reviewer:

Jeff The Riffer

Cooking Level: Expert

Reviewed: Aug. 18, 2007

Great recipe! I changed a little bit, I used pumpkin pie spice because I found out too late that I was out of ginger, it was still excellent, moist, the brown sugar sauce was different than I had ever tried before but I liked it because it wasn't too sweet. My family and guests loved it as well. Thanks!

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