This recipe will make you a rock star! I have made it for the last 2 years as Christmas gifts, and my German friends all comment on how it reminds them of the holidays from when they were little. It's not overly sweet, which I like. The recipe is easy to follow, and it makes your house smell FABULOUS! It is very authentic-tasting. You simply MUST make this cake.
This cake is not too sweet. It has been a hit eveytime I make it!
This is wonderful, I will add more ginger next time but really is great as is. I'll definitely make it again!!!
We weren't sure to use dark or light brown sugar. We chose light and it turned out great! We put a bit of whipping cream on when we served it.
Spactacular recipe! I didn't change anything except for not adding the almonds. This tastes excellent just the way it is. I took it to my son's preschool for a special snack and it was loved! I am making it again for Christmas right now. Only note I have to leave is that I used loaf pans and it definitely makes more than two! It overflowed all over, so now I am making it into four loaves, two cups of batter each. We'll see how it turns out!
My family loved this recipe and the aroma
was wonderful while it baked! However, everyone agreed that it tasted more like
fruit cake than gingerbread. I used the
very best ingredients: freshly squeezed
orange juice, Grand Marnier, and Priester's Pecan pieces. It was an excellent recipe but I wanted more of an
"old fashioned" gingerbread taste.
Yum...this is the perfect compromise between a spice cake and the German gingerbread dessert my Oma made for so many years. My cake was done at 55 minutes - so make sure you check it early! I substituted the almonds with pecans and also used golden raisins. Do this cake a favor and make a wonderful orange icing using freshly squeezed juice and zest.
Great recipe, I modified it slightly, so here are my modifications. First, ~I MADE A DOUBLE BATCH, SO MODIFICATIONS ARE BASED ON THAT.~
I replaced the raisins with fresh Madijol dates chopped about the size of a raisin with scissors and I added 1.5 cups of fresh candied ginger slices that I cut into fine strips with the scissors and rolled the ginger and dates through the brown sugar so that they would not all stick together in clumps. I also reduced the brown sugar for a DOUBLE batch by 1 cup less, using 3 cups brown sugar and further reducing the honey by 2/3 cup less as well on the double batch. I also increased the spices as follows for a double batch. 2 tsp cloves and 2 tsp cinnamon instead of the lesser amounts listed in original recipe. I did not have nutmeg on hand, so that was also left out, but I did not see a significant difference without it. I was out of orange liqueur, so I substituted Bailey's Irish cream and added the zest of 1 whole orange to the Irish Cream and let that sit while I stirred up the rest of ingredients... it smelled totally great and just like orange liqueur by the time I mixed it it!!! TURNED OUT FABULOUS AND MOIST.
I made this for the B&B this weekend and everyone loved it! I substituted extra OJ since I didn't have orange liqueur and didn't pack the brown sugar. I will definitely be making this throughout the winter season - it is really delicious. I used it in place of a coffee cake for breakfast.
I followed this recipe completely except no orange liqueur available to use. Prepped the pan but the cake baked unevenly (dry on outside still uncooked inside) and it fell apart when I tried to remove it from the pan. Flavor just okay. The raisins and nuts did not help the flavor. What did I do wrong???
