Old-Fashioned Gingerbread

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I just have to weigh in on this...I've been using this receipe for 3 or so years...always gets compliments. It's very easy to make and works well with substitutions. I generally use more crystallized ginger than is called for, will somtimes add cardamom, and I use cranberries instead of raisins. It holds and travels beautifully. Also, I don't use a mixer, just wisk or fold in wet ingredients, and dont stir too much.

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WOW! I'm not big on anything gingerbread, not as traditionally made, but this is a keeper. The flavor is exceptional, The crystalized ginger,raisins and the slight orange hint in the recipe give it a fruitcake feel which I love, love love. It also brings home that comfort we all look for in foods with the cinnamon & cloves. I did make the cream for the top but I guess I'm a purist because I like it better without though the cream is yummy. As I've found with all of Ina's recipes, if made according to directions, it's perfect as is.

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I just made this Gingerbread I wish I had read the reviews first when I didn't see the eggs I thought it must be an accident and went to another recipe that was very similar and it required 3 eggs so I throw them in. I also added the optional 1 cup of powdered sugar because I like sweet bread. The batter was perfect not to thin or thick, just right. The flavor is amazing and the texture is moist. The trick for me was to not us a mixer at all. I mixed the wet ingredients then sifted the dry in and mixed with a whisk. My family doesn't like raisens and I didn't think I would get the crystalized ginger past my daughter so I left it out but you really don't need it. I was able to put the batter in a 13x9 glass pan so I got more cake for my money. I will be making this again with my changes but I will also try it as written as a bread.

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Incredible! Followed the recipe exactly. Another winner by Ina!

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This was a very good, rich cake with a STRONG molasses flavor. I decided to top each piece with some fresh whipped cream, which is a nice mild complement to the strong cake flavor.

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This is delicious! Remember though, it is "bread." It is not very sweet and has a wonderful dense quality (don't overmix or you'll have a brick. I leave out the rum/raisins. I use minced fresh ginger instead of ground ginger and I chop the crystalized ginger very fine. The icing really makes it wonderful and adds just the right amount of sweetness. A great holiday breakfast bread!

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I'm sorry to say, this was a disaster. Ina is usually spot on, but not this time. It was rather sour, dense, and not at all good.

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I've made this many times. I find that I don't much like the texture of the rasins and crystalized ginger, so I leave those out and put in wallnuts. The gingerbread "cake" is moist and delicious through & through. Skip the glaze and just top it off with whipped cream. My fiance says this dessert is down right sinful it's so good!

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I have made this recipe time and again and always love it! It's one of my favorite things to have for breakfast with a good cup of coffee. I sometimes leave out the raisins and crystallized ginger if I don't have on hand and it's still excellent.

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Wow. This is the best Gingerbread out there today. I've tasted other's recipes and all you smell and taste is the molasses. Ina's recipe makes Gingerbread POP with the crystallized Ginger. Fantastic! I haven't eaten any other recipe with such enthusiasm for its flavors. Thanks Ina - I've a new appreciation for Gingerbread!