Old-Fashioned Gingerbread

I halved the sugar and used white instead to brown (brown is precious in my part of the world) and the sweetness was just right. A really good cake.

I made this tonight and it made a lovely cake and we ate it for desert after dinner with whipped cream. The taste of the ginger was so mild that my husband even stated that it really didn't taste like true gingerbread. Before baking the batter, I tasted it and felt like it needed to have more ginger, so I added one more teaspoon at that point. For us, it needed something else, just not sure what. I do think it is a good starting point.

We served this cake at a family dinner. It was moist, and not too sweet without any changes to the recipe. We liked the fact that this recipe had no clove in it, kept the spices from overpowering us. We did add 2tsp. Watkins brand Vanilla extract. We also baked in a bundt pan. Remember to cool ten minutes on a cooling rack before removing from pan onto serving dish. We dusted with confectioners sugar and served with a dollop of whipped cream instead of Ready Whip. A nice autumn pudding and easy to make!

Easy to make and my family enjoyed it. My daughter who usually licks off the frosting ate two slices. I served just as suggested with a dusting of confectionery sugar and whip cream. I did 1/2 the recipe and cook in a 8X8 pan. It took about 5 minutes more than the stated time.

My wife made it for me, it is awesome, will make it again

I doubled the spice amounts but otherwise followed the recipe as written. It had a dark, rich color and kept its shape beautifully, but it was dry. The applesauce that some reviewers added should remedy that nicely. A bit of grated fresh ginger would be a good addition, as well.

I didn't make any changes, I thought it came out great. Making it again.

Made according to directions and was great.

it tasted good but was very dry. I will try a different recipe next time. I love gingerbread.

I made using a gingerbread cake pan from Williams-Sonoma and baked for 19 minutes. Baked very well but I do think the spices could be amped up a bit and I’ll try that next time.

I love gingerbread and this recipe did not disappoint. I made half of the recipe, substituting applesauce for oil and I used two, paper loaf pans. To my surprise, it was sweet enough with only (the small amount of) brown sugar! I didn’t measure the molasses and may have used too much; it was a little too much. Great recipe!

My husband made this for Christmas dinner, and his family loved it-even those who don't like gingerbread!

I made it according to the recipes, it was delicious! I served it with lemon curd and it really was very nice.

It is a great recipe and very easy to make but next time I make this I will reduce the amount of sugar as it was a little too sweet for me and my family. But it went very quickly!

Great moist cake. Used 2 tablespoons of fresh ginger and coriander. Also added homemade vanilla extract. Served with vanilla ice cream

Made it for church coffee time. Not a crumb was left and I was told please bring more next time.

I’ve been wanting to make this gingerbread for a long time but kept putting it off until today. It’s a great, classic recipe that mixed up easily baked up beautifully! My apartment smells incredible from the spices and I have no doubt that the rest of my building is enjoying it, too. I like to put a little unsweetened applesauce on mine, the same way Martha Washington preferred to eat her gingerbread.

Delicious!

I live in the South. When I baked this bread, it needed a minimum of 55 minutes. I didn’t use the multi-grain flour - it was regular, unbleached, all purpose flour. Perhaps that was the difference. Anyway, it was delicious!

Awesome and not too sweet.

I prepared exactly as shown. Per other comments I checked and it was probably "more than done" at 35 minutes. Would check 5 minutes earlier next time. I thought the spice and texture were perfect as shown in recipe.

I had one of my students make this cake. He has very,very little cooking experience. He accidentally mixed the buttermilk with the other wet ingredients, so we just gradually added the flour mixture. Still turned out great. Very nice flavour.

Yummy! I accidently added 2 tablespoons cinnamon instead of 2 teaspoons and my boyfriend loved it. He loves cinnamon and wants it that way again the next time.