Favorite Old-Fashioned Gingerbread

Made as directed. Wonderfully moist!

I’ve never liked the melted butter/boiling water recipes for gingerbread–too dry and fluffy, IMO. Not enough chew. This recipe is more my speed. I’ve made a couple changes over the iterations–small ones, but I like them. 1. Substitute 1/2 cup of the flour for stone-ground cornmeal. In the body of the cake you won’t notice it much, but it helps the edges crisp up really nicely. (Also, this recipe takes whole-grain flours pretty gracefully–it might come out a little more dense or filling, but it’ll still taste good.) 2. Add a drop–just a drop!–of orange oil or extract. Brightens up the flavors a little without tasting “citrusy.” 3. Substitute buttermilk for some or all of the water. (No need to warm it.) 4. I find it takes about an hour to bake at 350F (and my oven thermostat is pretty accurate). Lightly shake the pan–if anything jiggles, it’s not done. Once there’s no jiggle, test it with a toothpick. Also: if you’ve had trouble with this recipe, check 2 things. 1. When you measure a cup of flour, does it weigh about 4.5oz/120g? If it’s much more or less than that (you do have SOME wiggle room), it won’t work very well. 2. Are your spices fresh? If they aren’t, it won’t taste good. Ideally, grind them as you need them.

This is a delicious classic gingerbread cake – not too sweet, just and nice and moist. We love this cake!

Very easy to make keeps well.

Stayed with the recipe. I didnt see to add the hot water untill I had half the flour in . Added it and used the electric mixer for 1 minute, then added the rest of dry ingredients.. Seemed to work out just fine. Very tasty and nice texture.

I adore this recipe. My sister thought she hated all things gingerbread, until I made this for her. I do cut back the cloves and add a pinch more of the other spices, because she’s not a big clove fan, but other than that, I make it as is. Our whole family loves it year round.

This is the second time I made this , my husband loves it , and I always use a can of coconut milk that I put in the fridge so it turns solid and then I whip it and add a little bit of sugar to sweeten the coconut whip. It is delicious

This is a perfect recipe. Everything turned out the way it was supposed to. However, this was my first time tasting gingerbread and unfortunately, I don’t like it, lol. But if anyone needs a good recipe and actually likes this stuff, the recipe is well written and accurate.

I doubled the recipe and brought it to our club meeting. Now its requested. Tastes wonderful and easy to make. I didnt change a thing.

This is our favorite gingerbread cake recipe! We slice and eat it before it completely cools down to enjoy the slightly sticky-chewy exterior with a soft, spongy center. It’s just the right spice and texture! We love this so much that I pre-measure the dry ingredients and keep them in small zip bags marked and ready for drop in guests or a spur of the moment treat for my family. Five stars all the way!!

Turned out beautifully

followed the recommendation to double the spices and add 1/2 cup applesauce. also used light brown sugar instead of white. perfect. moist. spices were spot on. hubby and I loved it.

This is a fantastic gingerbread recipe that deserves all the great readings it gets. I did make a few modifications to it to match what I needed. My modifications are as follows: * double the ginger to 2 tsp (plus “a bit”) * Substituted maple syrup for molasses. This is a purely personal preference to get more ginger kick without the molasses strength. * added 1/3 c. Sour cream. I added this because I wanted a loaf rather than cake form, and this added both the moistness and density that I wanted. I suspect the recipe was for a loaf at one time rather than a 9” square pan because a the listed 50 min cook time is perfect in a loaf pan, so for a 9” square, the shorter times I’ve seen are probably about right. One last note. If you have any celiac or gluten free friend who miss good gingerbread, this recipe adapts perfectly. I used a *good* GF all purpose flour and a stick of dairy free plant butter, and (of course) left out the sour cream. It was *perfect*.

Delishious, I really enjoyed making your Grandmothers receipt. Mine was moist and tasted like heaven. I used Dark Brown Sugar mmmmmgood!

Very disappointing. This recipe makes a light molasses flavored bread. But the molasses complete overwhelms the ginger. If you want a ginger flavored bread–look elsewhere.

I think you put 2 tsps. of ginger and only one or none of cinnamon. I made this yesterday and you could hardly taste the ginger.

I have to say this was the worst waste of time and money I have made this Holiday season. I followed the recipe exactly. The center never cooked properly and the taste was not worth a 4 or 5-star rating. This was very sub-standard. Sorry.

Love this recipe! I double the spices and make a a dozen or so of them every Christmas for gifts and parties. It bakes well divided into 2 or 3 smaller pans too. The best ginger bread!

I made this yesterday as written. I checked after 30 mins. Put the timer on another 15 Perhaps that was why it was a bit on the dry side Spice amounts are fine. Delicate taste. Next time would add something to make more moist. Flavor is good.

Way too dry. Baked in a 7 x 11 dish for 45 minutes. Was not cooked in the middle after 30 minutes. Maybe 45 minutes was too long. Good flavour after doubling spices.

Very tasty! A little dry though. I would suggest using more water in your mixture. Also maybe a little more sugar? I wish it was just a *little* sweeter. Aside from those, very delicious!