By French Tart on March 10, 2007
Photo by French Tart
Photo by French Tart
"Just the smell of this gingerbread loaf whilst it's baking is redolent of when I was a little girl and staying at my grandparent's old cottage..........and, it is so easy to make. Plus, there are not many ingredients to it and yet, it is the recipe I always turn to when I feel like real old-fashioned sticky gingerbread! My grandmother used to serve it in thick slices with butter; it nearly always appeared on the tea table at least once a week! This is also wonderful served up as a Pudding type cake, warm with custard or cream, delicious! Oh yes, this gingerbread only contains 2 ounces of fat in it, making it low fat as well as very tasty!"
Serving Size: 1 (124 g)
Servings Per Recipe: 6
"I originally gae this four stars because it did taste very good warm out of the overn with whipped cream, but as the days went on, I found that I practically had to force myself to eat it and then I just threw out the rest, so I am changing my reiew. I think the self-rising flour plus the additional baking powder made it to salty tasting or gave it kind of an off-taste. Everyone else seems to love it, so it's probably my kitchen skills to blame."
"Delicious. Just finished cooking this up as a midnight treat for myself and it came out great! I sprinkled some powdered sugar on top for a nice finish. Plan to make it again in the future."
"I think I used a pan that was too large. Wasn't sure what a 1 lb. loaf tin was. My loaf was quite flat, but it sure had a good flavor. I will try it again in a smaller pan."
"*Made and reviewed for ZWT3* Made recipe as stated with the raisins added. I found that it was too thick and so added some extra milk. Cooked up great and did have a nice flavour. The smell of the loaf cooking was divine. Very quick and simple to make. I think though I used a loaf tin that was too big. Great loaf- though a little flat. Maybe next time I'll use what we refer to as a "bar" tin. Photo taken- though you will not want it as your default photo for this recipe."
"Well, I'm not at all sure this came out as intended but I still loved it! It was not sticky on top (quite dry actually) and didn't rise up much, but that may have been the fault of the self-rising flour (it was slightly out of date). The bread has a wonderful deep, dark, spicy ginger flavor. I used a 9"x5" loaf pan, dark molasses and the optional raisins. I will be trying this again with newer flour (and a smaller pan) to see if it makes a difference. This loaf will not go to waste however! *yum* Thanks FT :)"