21 Reviews of Gingerbread/Gingerbread Cake

From: bakergurl04

On Mar 27, 2003

I loved this recipe too; because my Mom's diabetic, and loves ginger, and so I substituted Sugar Twin for the sugar, and used Corn syrup, as I didn't have Molasses on hand. This recipe in my opinion was on the best I've found; because although it still calls for two kinds of sweeteners, it was less sweet than others I had looked at. As previously stated by the other two who reviewed it, I agree it was easy to make; and I added to My Cookbook, as I would definitely make it again. Thank you for sharing your Grandma's recipe, she must have been a wonderful lady, these kind of memeories are priceless.

From: ratherbeswimmin'

On Feb 19, 2003

Oh, this was so wonderful. I am not much of a sweet eater but good homemade gingerbread is something that I really like. Your recipe instructions were very easy to follow. Had a delicious flavor and soft, tender texture. I ate mine plain but the rest of my family wanted whipped cream on top. A wonderful wintertime dessert. Thanks.

From: Laudee

On Dec 23, 2002

This is one heck of a good gingerbread recipe. Love how easy it is to mix together and bake. We blobbed whip cream on top, and WOW, it really hit the spot! Thanks so much for sharing, SK. You've got a winner here! Your Gram must've been a dandy cook! Laudee

From: ellie_

On Oct 11, 2003

Very good gingerbread which we enjoyed. We used buttermilk instead of sour milk without any problems. I wasn't sure how long to cook the gingerbread but mine was done in 45 minutes. Thanks for sharing!

From: Lulu B

On Mar 13, 2007

I made this Saturday evening for a large church gathering-125 people. As expected the men loved it the most but women and boys were a close second I had some cream that had soured, 35% whipping cream and used that instead of sour milk. Fragrant, delicious, addictive and easy to make. I made 2 single recipes and then doubled it. All came out perfectly in 42 minutes, i well buttered 9x9 pan as well as 10x15. I am making it today again by special request of some of the men and boys, but my friends and I want some too for our cribbage party tonight. Thank you Kris, this is most definitely a keeper, with bells on

From: Chef #222288

On Nov 18, 2006

Made this today to have a "test batch" before Thanksgiving. It was so perfect with a big dollop of whipped cream! It was gone in a flash and I am looking forward to making more. Very easy to prepare. Took about 42 minutes in my oven. This will disappear fast. Thanks for sharing.

From: Sharligan

On Jun 10, 2007

This evening my DH & I enjoyed this delicious gingerbread cake - topped with whipped cream of course! It is very tasty & moist. I do like a little more spice so next time I think I'll grate fresh ginger instead of using the powder. Thanks for posting this wonderful treat!

From: Dexter&Liz

On Dec 9, 2007

I had to make a few modifications - I used vegie oil instead of shortening and golden syrup instead of molasses - it still turned out very nicely. It needed a little more spice for my tastes though, but I was cautious and put level teaspoons of ginger etc, next time I will make them rounded and I think that will make a nice difference. Some plain icing would go nicely on this to though... Great recipe! Easy to make. Thanks for sharing.

From: Whsky Grl

On Jan 8, 2004

Made this tonight and it is wonderful! First time I made homemade gingerbread. I will make this again and soon. Thanks for sharing this wonderful recipe.

From: Treenickel

On Mar 23, 2005

this was delicious. definitely a keeper. I had to guess on the time since it wasn't listed,in my oven it took 50 minutes. For some reason it fell in the middle but I'll try to tweak it a little for my altitude