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.
I made it according to the recipes, it was delicious! I served it with lemon curd and it really was very nice.
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.
Made it for church coffee time. Not a crumb was left and I was told please bring more next time.
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!
My husband made this for Christmas dinner and his family loved it-even those who don't like gingerbread!
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.
