Glazed Gingerbread Cake
This is a favorite dessert during the holidays and at special occasions. I’ve tried creating a glaze of some sort to drizzle over this moist, flavorful cake, but have found that it’s delicious as is. A tall glass of cold milk is the only addition I’d suggest.—Edith Ekstedt, Paso Robles, California
Reviews
This cake took a long time to make and the flavor was perfect but it was so dry!! I will try it again next holiday season but cook it 5 minutes less? With warm milk or eggnog poured over it, it was DIVINE.
I wish I had looked on line and read the reviews before making. I was very dry, I dumped it in the trash right away Christmas Eve. I'm glad I made two desserts this year.
Based on the comments left here, we retested this recipe and made some adjustments to make it more tender and moist. The biggest change was replacing the whole wheat flour with all-purpose. We hope you enjoy it!
Good flavor but very dry! If I made it again I would switch out 1cup regular flour for whole wheat to see if that helped. Sorry it was not a favorite.
Way too dry! not like a cake at all, more like a bread. I would never make it again. Already threw out the recipe!!!
So very, very dry. I didn't check the cake before 55 min and something tells me I should have checked at 45 min. The flavor is great but incredibly dense and parched! I may try it again with less cooking time and maybe adding some applesauce or something moist. Next, I'll be looking up fixes for dry cakes. Maybe if I soaked it in some rum... or drank the rum and tossed the cake...
This is not a gingerbread for the faint of heart. It's a strong, in-your-face flavor which I love. I'm not wild about raisins so I substituted dried cranberries and loved it. I baked it for only 48 minutes because it was starting to pull away from the sides of the pan at that point.
This cake turned out rather dry, possibly because I over baked it. My husband did not detect that it was made with whole wheat flour, which surprised me, and he enjoyed its molasses flavor. It really needs the sweet glaze.
This cake was a big disappointment even though I followed the recipe exactly. It was dry and tasteless.It didn't rise much and did not need the amount of baking time given here. I think there must be something wrong with the recipe.
Adding in the orange juice definitely made the gingerbread flavor unique. It almost had a fruitcake taste, but not quite. I added 2 oz. of melted white chocolate to the glaze for extra tastiness.Anyways, good recipe. I cringed a little when I had to share.