Reviewed: Apr. 28, 2012

The first time I made this recipe I misread the instructions and used an 8-inch square pan, so the batter boiled over (what a mess!) and I had to over bake it to get it firm enough. So, tonight, I tried it again and it came out PERFECTLY! The flavor is just right and the cake is as fluffy as can be. A definete winner! Thanks for sharing!

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Reviewer:

Chris

Reviewed: Mar. 21, 2012

This gingerbread was delicious & very easy to make. I had been searching for a recipe that uses very hot water & finally found it! My dad made sorghum molasses when I was a child and my mom made yummy gingerbread using the sorghum. We especially enjoy it warm!

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Reviewer:

1963gingerbread

Cooking Level: Intermediate

Reviewed: Feb. 8, 2012

I made this recipe today Feb 8/2012, I substituted egg whites for whole eggs (which is 3TBSP egg white to 1 whole egg), I also added freshly ground nutmeg instead of the already store bought ground. Was FANTASTIC!!.. I doubled the recipe and made one cake in a bundt pan and the other in a 9X13. Both cakes were moist.. and so delicious!! I will be putting orange zest cream cheese frosting for the top. You can't go wrong with this recipe!! 5 stars all the way, and my new go to cake for ooo's and ahhhhh's!!

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Reviewer:

mamaLlama34

Cooking Level: Expert

Home Town: Brantford, Ontario, Canada

Reviewed: Jan. 15, 2012

This recipe was fabulous! I cut it in half and baked it in an 8-inch square pan. I put a homemade lightly whipped lemon cream cheese frosting on top. Everyone loved it! It is now my "go-to" gingerbread recipe. Many thanks!

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Reviewer:

kitchencook

Reviewed: Jan. 7, 2012

GREAT basic recipe - we love spicy things in our family, so I took the advice of other reviewers and added 1/4 tsp. cloves, 1 tsp. grated fresh ginger, and doubled the cinnamon. I used the hot water. I had Brer Rabbit green label molasses (the full-bodied one) and didn't want it to be overpowering so I used 3/4 cup molasses and 1/4 cup corn syrup. The gingerbread was simply scrumptious eaten still warm with homemade lemon sauce leftover from Christmas dinner. A definite repeat recipe!

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Reviewer:

Penny B in KC

Cooking Level: Expert

Reviewed: Dec. 29, 2011

Absolutely wonderful! This gingerbread turned out exactly like I had hoped. It was dense, flavorful, and delicious. The spices were just right. Mine was a titch dry, but I think I just cooked it too long. It had such a nice flavor I know I"ll try it again and just cook it a hair less. If you're looking for a yummy, traditional gingerbread cake, this is it!

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Reviewer:

Omgirl

Cooking Level: Expert

Home Town: Southfield, Michigan, USA

Living In: American Fork, Utah, USA

Reviewed: Sep. 19, 2011

delicious! I substituted 1/2 of the butter for applesauce, and it was still super moist. This will be my go-to gingerbread recipe from now on.

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8 users found this review helpful

Reviewer:

KARW29

Reviewed: Dec. 18, 2010

This recipe is fantastic! I added a little more ginger and threw in some cloves, but other then that, no changes were needed. It came out of the oven fluffy, moist, and it becomes more so with time! Definitely a new Christmas tradition in my house!

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Reviewer:

Love2Bake

Cooking Level: Intermediate

Reviewed: Aug. 18, 2010

This was delicious still warm from the oven, and even better the next day chilled. The whipped cream makes this so amazing, I highly recommend this recipe exactly as is written.

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Reviewer:

Fanciful Unicorn

Cooking Level: Expert

Reviewed: Dec. 26, 2009

I made this recipe a few days ago into a gingerbread house CAKE. I poured the batter into 4- 6" square cake pans and carved them into the shape of a house and decorated it to the 9's. The taste was great. The smell was wonderful. Just like my grandmaw's house at Christmastime. The only thing I think it could've used was a few shakes of ground clove.

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4 users found this review helpful