Boscobel Beach Ginger Cake Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Nov. 28, 2003
I think I have found the perfect holiday dessert to serve to family and friends! This cake was neither too sweet nor too bland. Perfectly moist and chockful of flavour. To make it even more satisfying and visually appealing I baked the cake in portions so it was about 1 inch high and cut it into squares. Alonside a apple compote, a scoop of ice-cream and some caramel drizzled over the entire dish it was fit to impress.
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Reviewed: Sep. 18, 2003
Thanks to Margorita's delicious cake recipe, my fav charity is $44.00 richer. This was one of the cakes we auctioned off. People loved the look of it frosted and filled with Apricot filling and frosting for Angelfood Cakes also on this site. This cake was unique, tasty and moist. Thanks for sharing Margorita!
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Reviewed: Aug. 25, 2003
Moist and delicious. I thought the batter was not sweet enough, so I added 1/4 cup granulated sugar - I'm glad I did. Also omitted the ginger root as I didn't have it. Might be good with some custard sauce.
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Photo by STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: May 19, 2003
This cake is fantastic! It just dances on your tongue! It was so moist! This is not your typical ginger cake--there is no molasses. So it is a nice light cake with lots of ginger sparkle. And I didn't even add the fresh ginger the recipe called for--just the powdered ginger. It was quite a hit with my guests. I made an orange glaze for the cake, but really...it was pointless. One: it didn't need any embellishment, and two: the orange taste was totally overruled by the ginger flavor. Go the powedered sugar route as she says. Thank you Margorita Whyte for a wonderful recipe!!
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Reviewed: May 15, 2003
I tweaked the recipe a bit, so maybe that's why it didn't come out as well as I'd hoped-- I used fresh ground ginger (paste-form) instead of dried and grated ginger, and perhaps I didn't have enough of it. I also used honey for part of the brown sugar. I think I should've used more, because the flavor just wasn't there-- kind of a bland cake. Apart from that, I used applesauce instead of half the butter, and substituted two egg whites for one of the eggs. Texture of the cake came out fine, so at least you can reduce the fat without problems. I think I'll put a honey-lemon glaze on it and hope it enhances the flavor...
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Reviewed: Dec. 5, 2002
You gotta love ginger! I was able to convert this recipe to a milk/butter, egg, wheat-free recipe. Got rave reviews from attendees at my baby's 2 year birthday party. And baby-kins loves the cake as well! I used a bundt pan but had to bake it for slightly over an hour. Dusted w/ powdered sugar and a good cup of coffee....a nice finish to any meal!
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Reviewed: Apr. 22, 2001
If you love fresh ginger, this is the ginger-cake for you! It differs from Gingerbread in that it is not so dark; it is more golden colored, and does not have any molasses. But the fresh ginger taste is strong and wonderful. I topped the cake with whipped cream. Also I used a large glass baking dish and baked using convection oven at 325 for 30-35 minutes. Sue Alice
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Displaying results 61-67 (of 67) reviews

 
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