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Delicious cake...serve with a dollop of whipped cream and it is perfection!

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CaliforniaJan December 19, 2009

Oh my heck, this cake has kick as well as intense flavor -> TO CRY FOR DELICIOUS!! The best gingerbread cake I've ever had! I followed the recipe to a "T", no problems other than the cake sticking to the bundt pan. Next time, though, I'll use a 9x13 baking pan as well as using Baker's Joy. Thank you, Lizzie-Babette!! :)

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HisMonie December 09, 2009

Very moist and good! I added a little cayenne to increase the spice, and cooked in cupcake form. Delicious, and they keep well frozen--good thing since it made a couple of dozen and I'm the only one in the house who likes gingerbread. Serious self-indulgence! Thanks!

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sazz July 15, 2009

Great recipe, nice and spicy! I made it as written other than pan size, I baked in mini loaf pans for gifts. My MIL loved it. Will definitely be making it again, thanks for posting.

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Marney December 20, 2008

No stout, so subbed coffee (it's what Guinness tastes like to me, anyway). Very easy to make and just delicious. Served it with Cream Filling for Gingerbread. Yummy!

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Molly53 December 10, 2008

This is a very good gingerbread recipe. For added kick, we add approximately 2 tablespoons minced crystalized ginger. Packs a good punch!

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PsychNurse October 01, 2008

Very moist and spicy..just the way I like Gingerbread. I apparently did not oil my pan well enough because I did have a sticking problem, however, sticking does not affect the flavor. I really enjoyed this Gingerbread.

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Luby Luby Luby February 28, 2004

this is incredible! i didn't have stout so i used a local brand of dark beer called yingling. otherwise i followed directions, which are right on! to the minute, cake was done. i baked this in my new toy, a silicone bundt pan, which basically peels right off the cooked cake. let me tell you, this is to die for! i'm debating whipping up cream, this is so tasty and rich as is

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chia November 23, 2003

This is the lushest, most moist and delicious cake I have ever laid my lips on! :) I substituted freely; not having stout in the house, I used coffee, and instead of 3/4 cup oil, I used 1/3 cup oil and 1/2 cup applesauce. It keeps well, turning even more "fudge-y" as it ages (not that it lasted for too long!) Great warm with applesauce or a heavy cream.

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Soldier Girl November 04, 2003

This was excellent! It had a nice dark, brown color, and was full of deep, spicy flavor. The addition of the stout beer was nice, and definitely added to the richness of the bread. One note of caution, as you can see from the "one cup molases" in the ingredients list, this cake is EXTREMELY sticky. Be sure to butter and flour you pan well!! Mine stuck a bit, but the taste made up for it!

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Kozmic Blues October 14, 2003
Gingerbread Cake (Spicy)