Gingerbread Cake
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- Recipe categories: Dairy, Eggs, Sugar,
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Average Rating:
Total Reviews: 28
Showing 21-28 of 28
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By mcd2003
Wellesley, MA
on November 24, 2008
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We made these tonight and used cupcake pans instead - baked them for 20 minutes. They were DEELISH! Perhaps a little greasy right out of the oven, but so are most cakes. The chopped ginger is brilliant and so tasty! We'll 100% make these again.
By momof5blessed_7...
SAN DIEGO, CA
on August 26, 2007
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u should have shown a picture
By winnie8276_7734035
raleigh, NC
on May 16, 2007
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yummy
By siow_6804561
Monterey Park, CA
on January 13, 2007
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I added more spice to my liking, but it was a hit at the Christmas party.
By milo.dino_6764690
Cambridge, MA
on December 08, 2006
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I halved the recipe and baked it in a loaf pan for 45 min. It was moist and good but I think it wld taste better w/ less sugar.
By gtravers14221
Amherst NY
on November 14, 2006
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Buy the crystalized ginger already chopped if you can find it. IF not, it REALLY is worth the extra 5 minutes to chop it yourself by hnad- it just sticks to the baldes of hte food processor, so doing it by hand is actually easier.
By lycanjunk_6354874
Edgewood, WA
on November 11, 2006
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This cake goes together very easily, and bakes up to be a moist, spicy treat. We tried it with both whipping cream and vanilla ice cream, and it is a tie as to which compliments it best. We loved it, and will make it one of our holiday staples. Thanks Food Network!
By ldoyle27_4534235
austin, TX
on December 22, 2005
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Very delicious! The recipe was simple and clear and the cake turned out moist and delicious. Highly recommended for any gingerbread lover as myself.