Reviewed: Apr. 11, 2009

This recipe was great! After reading what others had written, I added an extra egg to make it a little more moist. That seemed to do the trick. It wasn't crumbly and didn't fall apart as I picked up a piece. I was a little iffy about adding the ginger because I don't normally like ginger, but decided to add it anyway. I'm glad I did. I loved the taste! I also didn't add the walnuts. It still didn't really rise very much. The texture reminded me of fudge brownies. I actually liked the texture like that. I will definitely be making this again.

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Andrea

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Reviewed: Jun. 30, 2008

The flavor of this cake is very good, but it is crumbly which makes it hard to eat. I used cinnamon instead of ginger b/c another reviewer said they had and cinnamon sounded better to me than ginger.

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Beth

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

The batter was very think and hard to spread. The cake came out very dry and crumbly. It fell apart as I took it out of the pan. It didn't rise at all. The flavor was good, but the texture was horrible. I wouldn't make this again.

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Angie :)

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 14, 2007

Very tastey but the texture was very crumbly. It fell apart as you tried to lift a piece from the pan. Very messy. I added 1/2 c. dried cranberries. Very good flavor, just didn't care for the way it crumbled apart.

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Durhamcook

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2005

This was easy to make and came out very moist and crumbly. I used cinnamon instead of ginger b/c I didn't have any... it worked perfectly. You should try this!

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