Serve this lovely light and spicy gingerbread cake warm with icecream for a real treat. You can use molasses or golden syrup depending on which flavour you prefer, molasses is darker.
The texture was pretty good! I thought it was a bit bland because I ate a slice on its own. Next slice will definitely have to be with something like icecream, cream or a fruit salad. But otherwise, pretty good. If I make this again, I think it would be a good idea to add glazed cherries and dried fruit. - 22 May 2016
I loved this recipe. I did make a few changes. I substituted applesauce for the shortening to make it lower in fat. I also used 1 teaspoon each of ginger and cinnamon. I did not have any molasses so I used pure maple syrup. The end result was a moist and flavorful cake Thank you for sharing this recipe! - 06 Jan 2006 (Review from Allrecipes USA and Canada)
The cake came out light, fluffy, crumbly and delicious. I followed the recipe except for using 2 eggs instead of one and baking in a tube pan. My husband says it is the perfect cake. - 15 Mar 2002 (Review from Allrecipes USA and Canada)