Gingerbread Cake
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- Recipe categories: Dairy, Eggs, Sugar,
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Average Rating:
Total Reviews: 28
Showing 11-20 of 28
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By gbarnhar_6902426
Palmyra, NY
on September 18, 2010
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Very very good, I added a 1/2 Teaspoon of white pepper to the recipe for a little more bite. Oh SO SO GOOD!!!!! Excellent! Moist & full of flavor.
By renea_jace_12230353
JACKSON, 64
on September 11, 2010
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THIS IS A VERY,VERY GREAT CAKE! SURPURB!
By mouselmeg_12407878
Tucson, 41
on December 04, 2009
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I had tried to make Bobby Flay's Gingerbread Cupcakes with Caramelized Mango Buttercream - found here and the cupcakes turned out really dry. So I used this gingerbread recipe for round two and it turned out amazing with the mango buttercream. Everyone loved them at work.
Next time I want to make them a little more spicy.
By Chef #365091
on September 27, 2009
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This cake is sooooooooooooo good! I ended up using it for my boyfriend's birthday cake! He loves bourbon, so I made Knob Creek ice cream with some spiced pecans, and made an ice cream cake with a couple layers of this wonderfully moist and rich gingerbread cake. I then decorated the cake with whipped cream and more spiced pecans. It's one of the best things we've ever eaten!
By CilleNC
Fayetteville, NC
on September 06, 2009
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This turned out to be just what my gingerbread craving needed. I had to bake mine a little longer...about 1 hour. I also added more crystalized ginger (about 1 cup total because we love that stuff and buy it by the bulk in my house. This is definitely a recipe I will repeat!
By flinkma_12123447
on September 03, 2009
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This cake was very moist and tasty. It didn't say to use full flavor or mild flavor molasses, so I went with mild. Next time, I'll use full flavor. I made it with whipped cream icing made with cheesecake flavored pudding, and it was very complimentary. Great cake!
By agbarber
on May 19, 2009
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I made this for my Mom and Christmas and she stated this was the best she had ever eaten.
By abralans123_112...
on December 10, 2008
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I made this cake with half the amount making muffin Gingerbread. The cake is moist and delicious. but i think it would be better with less sugar !
By Chef #197320
St. Maarten, FL
on December 06, 2008
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This took minutes to put together and the end result was moist and very tasty. I used dark brown sugar...it didn't stipulate in the recipe so I don't know if it affects the end result appearance-wise but it was a nice deep dark chocolate brown and delicious with vanilla ice cream.
By bnicetome_4547023
Jackonville, AR
on December 04, 2008
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While mixing this cake together, I had never seen a cake batter like this. Very dark thick and gooey looking. It turned out wonderful ly and between the ginger and the molasses - I think it is tasty and nutritious. I recommend using the cake in Paula Deans Pumpkin Trifle. Delicious!