Recipe by Carol
"This gingerbread differs from our own North American one although both have European origins."
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
1 3/4 cups
1 3/4 cups
whole wheat flour
diced candied orange peel
finely chopped almonds
A really good recipe! I did make it without the orange peel, however. The beer gives it a nice lift & airy texture. Even the 3 -yr old liked it!
I had high hopes for this, and the house DID smell wonderful as it baked.... I was skeptical about the whole wheat flour, but followed the recipe, it has a great taste, but I don't like the grainy texture from the wheat flour, I may use all white flour and try it again. I don't rate recipes I have rewritten and changed, and folks who like wheat flour better than I may like this better than I, but it kind of ruined it for me.
This is a really great recipe. It's a great contrast to all of the overly sweet desserts that pop up around the holidays. It's still sweet, of course, but in a much more hearty way. One change I made was to cook it in a bundt pan, which made it much more aesthetically pleasing and fun. It does take slightly longer to cook this way, however, so trust the toothpick!
I made this for my Scots-Irish dad, who is not a fan of super-sweet, super-rich desserts, and he enjoyed this gingerbread a lot. For my younger siblings, I put a dollop of Maple Cream Cheese frosting (from this website) on a few slices of gingerbread, and they loved it. I made this gingerbread with a thick, dark, home-brewed stout, which went really well with the recipe. My only modifications: I left out the orange peel and almonds, and doubled the raisins.
I omitted the nuts, and doubled the candied fruit. This will make a great Christmas gingerbread! By cutting the recipe in half and baking in the 9x13 pan, these were like Hermit bar cookies, and I love those, too!
I've been searching for a recipe for gingerbread like the one my Scottish grandma used to make so I was excited to find this one and try it out. Sadly, it just wasn't like the traditional gingerbread I grew up with. I don't remember having raisins, orange peel or almonds in ours. I might try it again, omitting these 3 ingredients and see if it tastes more authentic. But as it stands, this one didn't work for me.
De-LIGHT-ful! A delicious cake melding all of the holiday flavors and aromas. It was airy and dense at the same time, it's hard to describe. The flavor was subtle, I may use a heavier hand with the spices next time. Also, I may serve smaller pieces next time or add a frosting (a maple nut was suggested in another review). For the beer, I used Blue Moon. It was quick and easy. I will be making it again. Thank you Carol!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 113
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an incredibly easy, entirely essential holiday classic.
See how to make soft, spicy gingerbread for the holidays.
See how to make simple, 5-star gingerbread cookies.