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What a yummy snack cake! I didn't have a 9 x 11 pan, so I used a 9 x 13, which worked just fine. I loved the strong flavor of ginger in this cake, as well as the fact that it wasn't overly sweet, as so many desserts can be. I found that it was a touch on the dry side, but that will be fixed when I serve it with some creme anglais. This is a definite make again, I look forward to serving it during the holidays. Thanks for posting a great recipe!

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IngridH October 04, 2009

Was intrigued with this recipe & made it pretty much as written, using the suggested 11"x9" baking pan & baking it in a 320 degree F oven for just a hair over 1 hour! I even got to use some of the golden syrup that I still have on hand, & I ended up with an ABSOLUTELY GREAT TASTING GINGERBREAD! Thanks for another very nice keepr recipe! [Tagged, made & reviewed in Please Review My Recipe]

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Sydney Mike August 23, 2009

This is good but perhaps a bit drier than I would have anticipated/liked. I had a bit of trouble with conversions to US measurements so this may be why it isn't as moist as it should be. I baked at 325 degrees for an hour, used a 13 x 9 pan, and used slightly more than one cup of milk. The grams were easier for me to convert so no problems there. I didn't have golden syrup readily available so I substituted corn syrup.

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invictus December 08, 2008
Sticky Gingerbread