Old-Fashioned Gingerbread

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I keep reading about rum whipped cream and don't see it anywhere in this recipe. Can someone tell me what it is? Thanks so much. You can email me T McLaryn5508@aol.com

Rating this 5 stars because I know I will love it and you have to to rate it to leve a comment :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

How unfortunate so many people appear to be upset by the fact that there are no eggs nor granulated sugar in this particular recipe. I am surprised that they, after reading the recipe, would have troubled themselves to make this particular gingerbread, if it was not what they wanted in the first place. Gingerbread has been around for hundreds of years and is made in accordance to innumerable traditions. There are recipes readily available containing eggs and sugar and I hope that the people who were confounded by this recipe will search out another more to their liking. However, it will be too bad not to try this one as it is written, and then find another such as Parkin from England, or Magenbrot a soft gingerbread from Switzerland or Pain d?Epice from France; regarding which, the best recipe and most true to the region can be found in MFK Fisher?s ?The Art of Eating.? This book is a compilation of several of her works, Serve It Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me, and An Alphabet of Gourmets. Anyway, my point is merely this, have an open mind and try something new. Indeed, you may have a small disappointment; on the other hand you may discover something utterly splendid! Personally I found this to be a lovely recipe that is well thought out and truly delicious and if you enjoyed this one, I could heartily recommend the gingerbread recipe in the cookery book ?Baking with Julia.? There is nothing more satisfying than warm gingerbread on cold winter?s evening in front of a blazing fire. Joyful Baking!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

For those wondering where the sugar is: It is the molasses which is a byproduct of making processed sugar. Some would say it is much healthier than the processed stuff. In any case, it is a good old-fashioned all-American sweetener. If it was good enough for the early Americans, it should be good enough for the 21st century folks. Raisins also add sweetness. And don't forget there is real sugar in the glaze. How about making it the way Ina suggests? Would you wonder where the sugar was if a recipe called for honey, only?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought this recipe was great! I found it sweet enough, I loved the orange glaze, and I didn't think the batter was too stiff. The smell permeating the house was awesome, and I couldn't wait for it to come out of the oven. The recipe in Ina's new cookbook called for 3/4 tsp. baking soda, so I had no trouble there. I didn't add eggs because they weren't in the recipe, but it didn't cause any problem.Those who don't want a citrus glaze could make a glaze using milk and confectioners' sugar. Three cheers for Ina!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't know with the missing eggs. it turned out perfect, moist and everything, but this intense molasses taste was just too much for me. some in our family liked it though.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe makes a very moist cake. My family said it reminded them of a holiday fruit cake due to the raisins. The orange-sugar icing was a good combination with the dark molasses cake. I tried to make gingerbread like my mom's grandmother made for her as a child, but this recipe was just too different. However, mom said it was the best tasting gingerbread she's had, after grandmother's version.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

we had a 'gingerbread' contest for Christmas at work and I entered this one .. well I lost by 1 vote .. the winner used boxed gingerbread in a trifle. The trifle was good but I went to alot of work with this recipe and ingredients were all from scratch .. and along with the rum-whipped cream ... yummmmmmm!

This was the best recipe. I was worried about the rum and not having made gingerbread at all as well as the crystalized ginger .. but it all worked so well and the whipped cream was melt in your mouth good. I trust all of Ina's recipes; for me they always come out very good. thanks so much Ina.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Never expected it to be this moist- sinful w/ the rum whipped cream! Our new christmas staple!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was great. SO much better than boring gingerbread cookies. This is now a holiday must :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made gingerbread before, but I have never made one this good. It was moist, dense, as it should be. I don't see the problem of the recipe not including an egg or two. This one is definitely a keeper for Christmas.