Reviewed: Jan. 29, 2011

1st-This is not a recipe I would make for myself, as I didn't like the outcome. 2nd - This recipe is for some of my elder friends from down south (the poor south) and they absolutely love it! I made changes to the amount of ginger I used. Other than that no changes. As I stated, My Elder Friends Love It!

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luvbakin

Reviewed: Dec. 22, 2010

Yum ! I used the caluculator and recalculated this recipe to 27 servings and it made 1 Nordic bundt cake plus 6 wilton mini bundt cakes the only thing different in my caluculation/recipe was to increase the recalc. from 1 2/3 milk to 2 cups of milk and I used the blender to tork up the batter for a perfect blend. :-)

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Gina

Cooking Level: Expert

Home Town: South Portland, Maine, USA

Reviewed: Aug. 15, 2010

I thought this recipe was great.I topped it with a fresh pear and caramel sauce . Great for the holidays!

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katie bear

Cooking Level: Intermediate

Reviewed: Jan. 15, 2010

I love gingerbread, and was really looking forward to this cake. It was moist but not very flavorful, and very heavy. (I did not frost it, and everyone kept saying "this would be good if it had some cream cheese frosting.") It also takes a LOT of ingredients, and I was really disappointed with the result. I will not be making this one again.

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Jamie

Cooking Level: Beginning

Reviewed: Dec. 30, 2009

Made no changes to the recipe. A little too much molasses for my taste.

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Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 12, 2009

I split the recipe into 5 mini loaf pans. I divided it evenly and probably should have used 6 mini loaf pans as the batter spilled over. Silver lining is that I got a bowl full of gingerbread "droppings" for myself, as all the loaves were to give away. :) I will definitely try the sheet cake method next time.

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joi

Reviewed: Nov. 25, 2008

I thought this recipe was just ok. It has a slightly strange taste to me and I think it has to do with the spices. I think I should have used less ginger and added some cloves and nutmeg. I made the cake in two loaf pans and baked them for 50 minutes. They didn't rise very much and once I cut into the cake, it dried out very quickly. I frosted the cake with cream cheese frosting and that really improved it. Next time I make gingerbread, I will probably try a different recipe.

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Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Oct. 17, 2008

My son and his bride wanted a gingerbread cake for their wedding cake, so I tried this recipe. Wonderful choice! Very moist, full of flavor and everyone loved it. I made it with a lemon curd filling, frosted with whipped cream buttercream frosting and covered with marshmallow fondant.

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Linda

Cooking Level: Expert

Home Town: Breezewood, Pennsylvania, USA

Living In: Stephens City, Virginia, USA

Reviewed: Sep. 1, 2008

I made this recipe exactly as stated with the exception of using light brown sugar rather than dark (because that's all I had). The cake was dry and tasteless. I doubled checked my ingredients to be sure because of all the marveleous reviews the recipe had gotten. I don't think I'll try this one again.

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Linda

Reviewed: Aug. 27, 2008

Very good in loaf pans, the recipe made two and I had to up the bake time to about 50 minutes. Didn't have any allspice so I used pumpkin pie spice in equal measure plus a sprinkle of ground clove. Delicious uniced for breakfast or frosted with cream cheese icing for dessert.

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Cindal

Cooking Level: Expert

Home Town: Manchester, Tennessee, USA

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Moist, Tender Spice Cake: Gingerbread Variation

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