Recipe by USA WEEKEND columnist Pam Anderson
"This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. For my gingerbread variation, consider bringing along a jar of lemon curd."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
bleached all-purpose flour
unsalted butter, softened until easily spreadable
dark brown sugar
We love gingerbread with a full and spicy flavor. This certainly is both of those. The only thing I changed was to add a 1/2 cup of applesauce to the batter. It smoothed the spices a bit and made it even more moist. I served it with a Kentucky Bourbon reduction (hard sauce) and it was fantastic. The kids loved theirs with Cool Whip. We'll definately make this again.
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.
Loved this with a light vanilla cream sauce. I replaced 1/4 cup of molasses with 1/4 cup of applesauce.
This is fabulous! I split the batter into two bread pans and baked for 45 minutes. Light and fluffy without skimping on flavor. I will definitely make it again. Next time I will use a larger measuring cup to mix the wet ingredients...I had an overflow situation.
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.
Great with cream cheese frosting
Moist and delicious. Hubby, who almost never eats cake, took a bite and ended up cutting himself a nice big slice. Made cream cheese frosting which complimented the cake very nicely. Thanks!
This recipe is fantastic! I baked it in the alternate method of two 8x8 pans. I frosted one with cream cheese frosting and left the other plain. I substituted whole wheat flour for white flour and brown sugar Splenda for the sugar. So moist, spicy and delicious!! A real hit with the whole family! I'll be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Moist, Tender Spice Cake: Gingerbread Variation
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 117
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a pumpkin spice cake with a simple glaze.
Satisfy your sweet tooth with this nutritious idea.
See how to make an incredibly easy, entirely essential holiday classic.