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've made a dozen or more of these so far - great gifts, nice for parties, snacks and breakfast. Why's everyone so hung up on eggs? It's so easy to make and very tasty ...

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 is a fantastic recipe for gingerbread. If you're expecting a fluffy, sweet spice cake, you're not going to like it. It's very dense, heavy on the molasses, and heavy on the spices...just like it's supposed to be. The rum-soaked raisins and the candied ginger were wonderful additions. I didn't change anything about this recipe. My mom is of German descent, so we've eaten gingerbread all our lives. She absolutely loved this one.

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 saw the program and wanted to make this. I have made this twice so far to great reviews. It is not a sweet recipe. It is full of rich flavor with just enough sweetness from the molasses. In response to the other reviews, no egg or extra sugar needed. You can leave out the zest and soak the raisins in water as indicated if you would like. I think it is great just the way it is. This recipe is being added to my standard set of holiday recipes.

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

Silly me. I assumed the cup of sugar went into the cake. Well, it turned out great! Extremely moist and not even too sweet. Next time, I'll try making the glaze, too.

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 didn't have the 8x8 inch cake pan so I used a 5.25x9x2.75 inch loaf pan instead. The gingerbread turned out gorgeous despite taking longer to bake. I also used an aluminum foil "tent" around the loaf pan towards the end of baking. The result is a moist, flavorful and beautiful gingerbread. The crystallized ginger adds so much in the form of flavor and texture. I'm not a raisin lover so I omitted them. However, I did add 3 T. Myer's dark rum to the batter. I also opted not to use the glaze but will serve it with whipped cream. This recipe, hands down, is the best gingerbread recipe I've had. Try it.......you won't be disappointed.

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

Ina has never let me down before. Last night my boyfriend bought me my first stand mixer and I wanted to make this because he loves gingerbread so much. I was so upset we couldn't even swallow this cake. Where are the eggs and sugar! I have to think this is some kind of mistake but this is how the recipe is online, the the book, and on TV! Very sad....

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 was looking for a festive and somewhat old-fashioned dessert. Knowing that I always enjoy Ina's recipes, I gave this recipe a try. To my delight the results were FABULOUS!!! All guests raved and alsked for the recipe. Thanks Ina for making me look like a star!

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 is without a doubt a KEEPER!! Puts my husband and me in mind of the German Lebkuchen from the Christkindelmarkt in Nuremburg, Germany. If you're looking for ginger snaps or the flat cookies, this is NOT the recipe. It's like a SERIOUS gingerbread brownie.

Followed the recipe but went low tech and used a wooden spoon to stir in the flour as I didn't feel like dragging out the mixer. Came out beautifully. Also, would highly recommend Trader Joe's Crystallized Candied-Ginger, Sweet and Spicey, for the cystallized ginger. YUM YUM!! I actually minced and then added to the rum raising mixture to absorb any remaing rum. Why waste it?? In addition, i used a navel orange for the zest and one half of it for the orange juice to add to the glaze. It was to die for!!

PLEASE -- try the recipe following the directions first. You will be delighted. Thanks 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 tried this recipe too the letter except for the molasses and raisins. Iused what i had on hand.. No other sugar, 3/4 teaspoon of baking soda,[not 3/4 cup]....If you used 3/4 of baking soda and if you could stand the taste you maybe able to prevent acid reflux. "Cake was dence and moist"......

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 made this recipe for the first time last night. I made a few changes and was very pleased with the results. During the boiling of the Molasses and butter, I added 3/4 cup of sugar, I also added about 3 T of the rum from the raisins during this step. I followed the directions from there, but did not include the crystallized ginger since I did not have any... I think that my changes made the finished dessert more palatable... The final result is just sweet enough and is excellent with coffee this AM! Hope this helps someone!