The recipe is a good place to start. Followed some of the suggestions by reviewers: doubled all spices, added a half cup of applesauce, used half brown and half white sugar, used coffee for water, and put in a teaspoon of nutmeg. I do agree that an hour is too long to bake. Mine took about 45 minutes, but it helps to check very often after 35 or 40 minutes in a square Pyrex pan, with a knife during the last ten minutes, as it can get "done" all of a sudden. Glazed with a lemon juice and powdered sugar glaze and served with whipped cream. It was simply the best gingerbread I have ever tasted--dense, moist, spicy, and received rave reviews from all family members--and we generally like fairly intense flavors. Some folks don't. Personally, I don't think that recipes like this need to be made into a "new" recipe when alterations are made. It's a very nice basic recipe, and changes can lead cooks in many directions and encourage experimentation. This ended up a real winner!
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The recipe is a good place to start. Followed some of the suggestions by reviewers: doubled...