Comments on: Gingerbread—all dressed up.

By: Lisa

Lisa — Wed, 19 Nov 2008 18:58:12 +0000

Mum, mum. MIne’s still in the pan just out of the oven and i’m picking pieces off to taste. I put dried mangoes instead of the apricots. Also wish i’d seen this blog before i cooked it because i decided that was too much crystallized ginger and didn’t put it all in. Will do so next time. My kids don’t like ginger but i do and mine (with 1/2 the crystallized ginger missing) isn’t too strong at all. I cooked it in a silicone pan with snowflakes on it. Will see if i can see them when i get it out. Also made snowflake muffins too because the larger snowflake pan wasn’t nearly as big as a 9″ pan. Another way to account for different pan sizes is to fill them with water and see how much difference there is and then adjust the recipe or add muffin pans as i did. Thanks for the recipe!

By: LISA

LISA — Mon, 17 Nov 2008 02:25:53 +0000

CAN YOU FREEZE THIS?
Yes this is a perfect candidate for freezing. Joan@thebakershotline

By: m. Siddons

m. Siddons — Sun, 19 Oct 2008 18:15:45 +0000

The recipe for gingerbread is superb. Not too strong. Moist. Easy to make.
Excellent recipe. A real keeper.

By: Shirley

Shirley — Sun, 12 Oct 2008 19:44:42 +0000

Susan how about slicing gingerbread, butter both sides and brown it in a skillet or griddle, poundcake is soooo good this way.
Cathie you could say in your case gingerbread is medicinal.
I love this blog and we do all play nicely in the sandbox.
Keep on baking!!!!

By: Cathie

Cathie — Thu, 09 Oct 2008 19:41:33 +0000

This recipe is WONDERFUL!! Payday’s not till tomorrow, so I substituted sour milk for the buttermilk (put a teaspoon or so of vinegar in a measuring cup and fill to the one-cup mark with milk; let sit a few minutes) and left out the apricots and diced ginger. I also used regular whole wheat flour and blackstrap molasses.

The gingerbread baked in 35 minutes in my electric oven in an 8×8 glass dish and was darker than chocolate cake, with a molasses flavor that was surprisingly addictive. Next time (tonight, lol!) I’m going to increase the spices to balance the molasses… and I fully expect it to disappear just as fast if not faster!

I love that description, “a hug on a plate.” That about covers it!

I also love it that molasses is high in iron; I’m anemic and getting my iron in gingerbread tickles me pink. *grins*

Thank you for this recipe!! Now… how about a soft but non-sticky gingerbread cookie?

By: Brenda

Brenda — Thu, 09 Oct 2008 09:08:55 +0000

I’m debating whether to try this recipe, a sourdough gingerbread, or study a bunch of recipes and come up with something of my own. I’d really like to approximate one I had at King’s Landing in Canada many long years ago, but it wasn’t at all the same the next time I had it there. First time it had a bite, so would say they must have used fresh ginger and possibly pepper; the second time was very good, but just regular gingerbread. As someone who grew up with home cooking & baking, gingerbread was about the only thing that always came from a mix, so don’t have any “Mom’s recipe” for it and was disappointed with the one I did try.

By: Marj

Marj — Thu, 09 Oct 2008 01:51:17 +0000

Yum! Yum! I really need to catch up with my baking very soon - the Challah , this Gingerbread cake and trying a chocolate chiffon cake (just found this here a few minutes ago)! I am in trouble…… One question, can I subsitute freshly minced ginger for the ground ginger. I have used fresh ginger in cookies and the flavor is intense. Should I try this :)?

Sure, Marj, go for it. Sounds perfectly yummy… PJH

By: Weaver

Weaver — Wed, 08 Oct 2008 23:41:59 +0000

we LOVE this gingerbread!! I make it with blackstrap molasses and sprinkle it with just a touch of powdered sugar. My son (8yo) woke up the day after I made it the first time and said “mom, since this is called gingerBREAD, not gingerCAKE that means we can have a piece for breakfast, right?” With logic like that, we all had gingerbread for breakfast Thanks for the great recipe!

By: Mary

Mary — Wed, 08 Oct 2008 20:30:16 +0000

I made this yesterday afternoon using the whole wheat flour. My kids came off the school bus, stepped into the house, took one sniff of the gingerbread and fell on the floor in ecstasy. What remained after snacking went into lunch boxes this morning and everyone is very happy. I will make this again and again!

By: Julia Thornton

Julia Thornton — Wed, 08 Oct 2008 20:19:37 +0000

I have tried a number of gingerbread recipes over the years, trying to approximate a recipe used in Holland. This loaf cake can be found commercially in the U.S. around the holidays in specialty shops catering to people of Dutch ancestry. It uses both ground and candied (?) ginger and I suspect, perhaps, anise. If you have any ideas, I would love your comments. I have never used apricots, sounds interesting, next on the “TRY” list. Try cold gingerbread with a slice of cheddar cheese, I like it.
Julie T.