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Oh yummy! This was delicious! I upped the ginger to 2 teaspoons (this household LOVES ginger) so it has a little bit of a bite in the after taste. This is soft and moist. I divided the batter into cupcake pans and it made about 15 cupcakes and baked it for about 20-22 minutes (rotating halfway through). I also beat the batter for 3-4 minutes until it thickened slightly after I added the eggs. Thanks for sharing!
Very good, and easy to make! I doubled this, and made 9 mini loaves (3x5), which took around 20 min to bake. Thanks Felix!
Great cake. Very moist. My family oved it and we will making it again.
Absolutely delicious and dead easy to make with ingredients that are easy to keep on hand. Fabulous homemade dessert, I followed the recipe exactly, and served it with a brown sugar/apple cider sauce. So yummy. Thanks for posting!
This turned out fabulous! I made it with splenda for baking (I live with a diabetic with no willpower) and it turned out perfect! My house smells heavenly...
I've never had gingerbread before and read several recipes on this site before deciding on this one. It was really good and very easy to make. I halved the recipe for just the 2 of us and baked it in an 8x8 glass dish. I served it with Cool Whip. I found it to be more moist the second day. I covered the cooled cake with Press & Seal which I think helped its moistness. I will retry this recipe again. Next time with fresher ground ginger. Thank you for sharing. We enjoyed it. Marianne
This has got to be the best gingerbread I've ever had. I cooked it just as the recipe says and cooked it for 28 minutes. I just had a peice right out of the oven with some extra creamy whipped topping...YUMMY! You will not be disappointed with this recipe. Thanks a million Grandma Brown and Felix4067!!!
Thank you for sharing your grandmother's recipe. It's beyond wonderful!
I can't believe I didn't rate this recipe last year. Shame on me!!! This is outstanding gingerbread, just what I was looking for. Not too heavy, not too dry. I used a light sorghum molasses, followed the recipe exactly. I tend to be baking-impaired, so when I find a good recipe I clutch it to my bosom. I serve this warm and top this with Darlene Summers' Lemon Sauce # 21838. Truly a gastronomic experience. My daughter and son-in-law are addicted. Thanks for a WONDERFUL, easy, fool-proof, idiot-proof, baking-impaired-proof recipe.
WOW! This recipe was so delicious! Moist and just amazing with whipped cream. Since I'm the only one who likes gingerbread, I made cup cakes and froze most of them for individual servings later on. Made for Sweet December tag.