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DO NOT make this gingerbread on an empty stomach or on a diet or with people around because the batter won't make it to the oven! The house will smell wonderful and the taste of the molasses will be worth the cooling time. It must be completely cooled before cutting or it will crumble and won't slice like banana bread cooled. Note too that the cake will drop well before the baking time is over. Many neighbors have now tasted it and the response is always "yummy". Walnuts are also a nice alternative. We have drizzled a pumpkin puree over it for a lovely Autumn treat. You'll love this recipe! Nancy Duus

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Nancy Duus November 17, 2002

Let it sit in foil over night to insure moistness. VERY NICE!!!! And you're right- slathered with butter is the only way to go!

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BothFex January 15, 2003

This was pretty good. I halved the recipe, and baked it in mini loaf pans. They only sunk a little in the middle. They were done after about 2 1/2 hours. I assume this is because of using the mini loaf pans. We enjoyed it, thanks!

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89240 May 22, 2004

The cake is a yummy one with a strong molasses taste. It is very crumbly if cut when warm. If molasses is not your thing then it is worth trying this recipe with treacle for a milder taste. I'm not 100% happy about the loaf sinking. I may have to tinker with this recipe and change the proportions slightly so it is more like a regular gingerbread recipe. Definitely worth a go!

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Missy Wombat January 13, 2003
Edinburgh Gingerbread