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Still dry like many other gingerbread recipes… I made a lemon sauce and that helped. Im going to double the butter next time and decrease the Ground Ginger by half.
I made this cake today for my kid’s AP world history project which asked to make ginger food. I followed the recipe exactly – the end result: it was delicious. Loved the taste and it’s a perfect gingerbread to share during Christmas time. The only problem I had was needed to cook extra 40 mins besides 35 mins & 25 mins mentioned in the recipe, maybe because I used 5x9x5 baking pan.
I made the triple ginger gingerbread, a little fussy to make and the time to bake needed to be doubled, at 35 minutes the center was still soupy, that being said the cake had nice flavor and a lovely dark brown color. I did share and others wanted the recipe. I will make this again. Thank you for sharing this recipe.
Ginger cake took long time to bake and came out dry .I covered with foil after 35 mins. For another 30 mins because middle not cooked.tasted good but dry,thanks
Thank you so much for the lovely recipe! I bought a big jar of molasses and didn’t know what to use it for, but now I’ve tried your recipe I think I’m going to use the rest of the jar for the exact same thing! Unfortunately I was short on the ginger, so I topped the cake with lemon icing instead ;)
I bet the lemon icing was delightful on the gingerbread cake, great idea!
This recipe is amazing! It truly was *the* PERFECT gingerbread. I substituted an all-purpose gluten-free flour blend cup for cup for the wheat flour and my guests had no idea. Thank you for providing a recipe that I will look forward to making year after year!
I made these cupcakes today, they turned out wondeful. I did make the following changes. I soften butter and added it with the wet ingredients and added 1 teaspoon of vanilla. In place of grated ginger I used about 3 TB of finely chopped crystallized ginger,it worked perfect. I frosted cupcakes with a cream cheese frosting, great recipe :-)
I’m not sure where I went wrong… I followed the recipe almost exactly (didn’t have any fresh ginger on hand, so I added a little extra ground ginger), but something about the flavor is off. It’s too bad, because it looked like such a tasty cake!
This recipe calls for fresh ginger, so if you didn’t use it, that would probably account for something being off with the taste. ~Elise
Made this on Christmas Eve and loved it! I didn’t have parchment paper so used a spring-form pan with plenty of butter and it worked fine. Moist and deelish and lots of compliments; so simple and good!
This might be a dumb question – Is crystallized ginger the same thing as candied ginger? I’ve only been able to find the former.
There is no difference between the two. ~Elise
Made this last night and had to comment. It was so good!! Exactly meets my description of perfect gingerbread, perfectly dense but moist texture and very gingery. I didn’t have enough butter on hand to use so I subbed in coconut oil (measured after melting) and used about 1/2 T. more of fresh ginger since I couldn’t find candied ginger. But OH SO GOOD! Thanks for the recipe.
I made this cake for my son’s homecoming from college last weekend. What can I say? It was delicious! I thought there would be a bit left over but there wasn’t even a crumb. We had it with coconut ice cream and they worked beautifully together.
I didn’t have any candied ginger or ground ginger so just used fresh and it worked out great! Going to make it again. Thanks for the recipe and merry Christmas!
I have all the ingredients ready to go at home and I’m so excited to make this for Christmas Eve. I’d like to make it in a bundt pan though. Any suggestions for cooking time? Also would greasing and flouring the pan really well be adequate or is parchment paper best? I know some gingerbread can be pretty sticky.
I am not sure on the baking time, though I would imagine it won’t be much different. And yes, I would pick up some Pam for Baking and spray the heck out of that pan. ~Garrett
I absolutely love your web site and recipes, even if I can’t eat most of them due to food allergies. But this recipe I was determined to be able to eat so I just converted it by using 2 cups of almond flour and 1/4 cup arrowroot (it worked other times with other recipes) and the results, well if I didn’t have a sense of humor, I would have just quit. The batter was delicious! and I was so excited that I was going to have some wonderful cupcakes to give as christmas gingerbread goodies to my friends (gluten free of course), but the end result…well. After the batter cooked, expanded as cakes do in the oven it all just began to ooze – for lack of a better description, ooze all over the 3 cupcake tins, and the oven. I was able to scrape some of the ooze off the edges of the tins and use that for cookie crumbs – yummy! but my oven (thank heavens for self cleaning!) and the cup cakes themselves? – well they are still sitting on my counter after last nite cuz I hate throwing them away. HELP. How can I convert this recipe to almond flour? I cannot use any grains.
Thanks so very much.
Cindy, I am not a gluten-free baker. I am not sure how to convert this recipe for you. My suggestion is to look for a different recipe and then use the spice measurements from this one. ~Garrett
I know I’m replying late in the game here, but try subbing a GF flour mix called “Cup4Cup” one-for one in the recipe. I’ve used it in many other recipes and it has never disappointed. I have found it at Whole Foods. Bob’s Red Mill has a GF substitute also which would probably work fine here too.
I love the idea of including candied ginger in the mix. I made a similar gingerbread just recently and included chopped fresh pear. Delicious.
I am a huge fan of this recipe. I would like to make it in mini muffin form. What cooking times do you recommend?
My guess is 15 minutes, but be sure to keep testing them to be sure as I haven’t tried that with this recipe. ~Garrett
This was my first time ever making gingerbread myself, and this recipe was a big winner! I always alter every recipe I come across, and I only needed to alter this one a little bit to meet my tastes. Even though my family never really liked gingerbread, they do now because of this recipe!
I had this last night with company (I made it the night before so it could sit for the recommended 24 hours) and it was fantastic. I have made many recipes from this site and they never disappoint. Thanks!
I wonder if a dollop of craime freche would taste good on top? Any thoughts?
Sounds fine by me. Give it a try and let us know how it is. ~Garrett
How long does it remain fresh?
As I stated in the previous comments it will remain fresh for a few days if well wrapped. It is best a day or two after it is baked. ~Garrett