Using fresh, ground, and candied ginger gives this gingerbread an extra rich flavor. Originally submitted to ThanksgivingRecipe.com.

Ibby
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.

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  • Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.

  • In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.

  • Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.

Nutrition Facts

581.4 calories; 5.2 g protein; 89.5 g carbohydrates; 37.2 mg cholesterol; 457 mg sodium. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2008
So so so good! The candied ginger is what did it for me. If you can't find it don't worry! It's very easy (and cheap) to make. Here's what I did: bring 1 1/3C sugar and 1C water to a boil. Add 1C chopped peeled ginger and simmer for 20 minutes. Drain dry and sprinkle with sugar. It's quite strong when eated alone but when baked into this bread it just adds a super rich flavor and a fun chewy texture. Read More
(22)

Most helpful critical review

Rating: 1 stars
11/20/2008
UCK - don't know what went wrong - great creative ingredients after 90 minute of baking in the 10"springform (didn't say 10: springform TUBE pan) the thing was still an uncooked glob except for the burnt edges. Spooned some of the goo out into a pie pan hoping that at least both pans full of goo would bake and be tasty - turned into TWO pans of greasy mess. Threw it away. Will add the grated fresh ginger and crystalized ginger to one of my tried and true gingerbread recipes. Read More
(6)
55 Ratings
  • 5 star values: 40
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
11/10/2008
So so so good! The candied ginger is what did it for me. If you can't find it don't worry! It's very easy (and cheap) to make. Here's what I did: bring 1 1/3C sugar and 1C water to a boil. Add 1C chopped peeled ginger and simmer for 20 minutes. Drain dry and sprinkle with sugar. It's quite strong when eated alone but when baked into this bread it just adds a super rich flavor and a fun chewy texture. Read More
(22)
Rating: 5 stars
11/10/2008
So so so good! The candied ginger is what did it for me. If you can't find it don't worry! It's very easy (and cheap) to make. Here's what I did: bring 1 1/3C sugar and 1C water to a boil. Add 1C chopped peeled ginger and simmer for 20 minutes. Drain dry and sprinkle with sugar. It's quite strong when eated alone but when baked into this bread it just adds a super rich flavor and a fun chewy texture. Read More
(22)
Rating: 5 stars
08/26/2003
I have looked high and low...experimenting with various gingerbread recipes and finally I have found this one! It is wonderful! The taste is superb and so is the moist texture. It might look like a lot of work but it's not and any work is WELL worth it!! Read More
(18)
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Rating: 5 stars
12/23/2003
This is a delicious moist dark rich molasses- flavorful gingerbread cake that is not too sweet. I use butter instead of oil. On occasion applesauce is added instead of the juice due to what I have on hand. My family and friends have enjoyed this cake many times. My family doesn't care for crystallized ginger so don't use it. Great with Cool Whip. Read More
(16)
Rating: 5 stars
09/29/2006
WATCH OUT!! This is Addictive!!! I baked it as muffins for the band members and they all LOVED it! I also did not include the crystalized ginger. I used 1 1/2 cup flour & 1 1/2 cup whole wheat flour and added 5 Tbsp. melted butter for more moisture. I am making more tomorrow because its all gone! Read More
(15)
Rating: 5 stars
12/26/2003
This has got to be the absolute BEST recipe for gingerbread I have ever tasted. I can't stop making it...it's addicting! I don't use the crystallized ginger because I cannot seem to find it however it is great with homemade cream cheese frosting on top and fridgerated. This beats STARBUCKS' a million to one!! Read More
(12)
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Rating: 5 stars
03/02/2008
Yummmmm! This ginger bread is exactly what I was looking for.. I used half WW half AP flour half brown half white sugar applesause instead of juice and reduced the molasses by about 1/3. I also didn't have fresh ginger so I doubled the ground ginger and I had to sub nutmeg for the cloves and it was fine. I only baked it for 30 mins then I turned the oven off and left it to cool inside. Served it warm with vanilla ice cream and it was to die for! Love it thank you for the great recipe! Read More
(8)
Rating: 5 stars
10/20/2007
This is an excellent recipe reminiscent of the one I used to make in a wholesale bakery. I couldn't find crystallized ginger so I had to omit it. And I only used 1/2 cup molasses instead of the full cup. It was perfect! The only thing I'd change next time is baking it for 45-50 minutes as mine is slightly overbaked. It's still a keeper though -- thanks for the recipe! Read More
(7)
Rating: 5 stars
08/21/2007
My husband is a very picky eater and he loved it! I baked it in small loaves for him to take to work the cook time was reduced this way to about 35 min. Read More
(7)
Rating: 5 stars
12/23/2006
You have to make this gingerbread! I made it last week into cupcakes and it is fantastic. I adore the gingerbread at Starbucks and this really is better. I'm back to the site because I'm making this again for Christmas Eve. I'm going to use the round springform pan as suggested. Like another reviewer I used OJ instead of apple & it came out just fine. Candied/Crystalized ginger was a challenge to find so I may leave it out this time if I can't find it. I made a cinnamon cream cheese frosting to go with this... (2 blocks of cream cheese tsp cinnamon & cup of powered sugar tsp of vanilla) although a nice big scoop of whipped cream would do the trick too. Anyway! Great recipe! Just Delicious! Read More
(6)
Rating: 1 stars
11/20/2008
UCK - don't know what went wrong - great creative ingredients after 90 minute of baking in the 10"springform (didn't say 10: springform TUBE pan) the thing was still an uncooked glob except for the burnt edges. Spooned some of the goo out into a pie pan hoping that at least both pans full of goo would bake and be tasty - turned into TWO pans of greasy mess. Threw it away. Will add the grated fresh ginger and crystalized ginger to one of my tried and true gingerbread recipes. Read More
(6)