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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!

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PKG October 08, 2009

Very good, and easy to make! I doubled this, and made 9 mini loaves (3x5), which took around 20 min to bake. Thanks Felix!

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Madame Blueberry December 18, 2009

Great cake. Very moist. My family oved it and we will making it again.

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iluzen October 12, 2009

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!

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SZNB November 24, 2008

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...

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CIndytc October 01, 2008

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

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Marianne5 September 29, 2008

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!!!

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Mrs.Chance December 20, 2007

Thank you for sharing your grandmother's recipe. It's beyond wonderful!

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maryannmiller December 13, 2007

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.

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papergoddess September 22, 2006

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.

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AcadiaTwo December 24, 2013
Grandma Brown's Gingerbread