This cake recipe is perfect for Christmas because it tastes like gingerbread and it is easy to make for busy cooks! It is lovely served with whipped cream or custard.
This gingerbread, handsdown, is the best I've ever tasted. I doubled the spices, used a whole cup of robust molasses, and added 1/2 cup applesauce. It turned out moist and absolutely delish. I've made it twice already and even those who swear they hate gingerbread say that this is to die for. Here's a secret idea that I got from a restaurant...Toast a slice in a toaster over then drizzled with caramel sauce (homemade is the best) and add a scoop of vanilla ice cream. Amazing. I will be making this forever. - 13 Nov 2005 (Review from Allrecipes USA and Canada)
I give this recipe 5 stars, but with a disclaimer... it depends on which kind of molasses is used, a triumphant 5 stars using Unsulphured, but a paltry 2 stars using Blackstrap. Here's why: Please remember there are three distinctly different choices when it comes to molasses, as it will impact your recipe's flavor quite a lot. 1) Unsulphured Molasses is the sweetest, with a mild molasses taste. 2) Sulphured Molasses is less sweet, more minerally, with a stronger molasses taste. 3) Blackstrap Molasses is not very sweet at all, has a hard, licorice-like flavor... so choose carefully, your satisfaction will depend on it. And yet how many of these recipes recommend any one kind... they just say molasses...lol, is it just me? - 14 Nov 2010 (Review from Allrecipes USA and Canada)
OMG this is probably the BEST cake recipe I've found on this website!! It tasted much better than I expected. I doubled all the spices, replaced half of the butter with applesauce, replaced the molassass with 1/2 cup brown sugar and 1/2 cup honey. I will DEFINITELY be making this again! - 14 Oct 2007 (Review from Allrecipes USA and Canada)