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

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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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