Comments on: Scrumptious Gingerbread Cake

By: AmandaonMaui

AmandaonMaui — Wed, 20 Jul 2011 21:38:32 +0000

Carrots for orange. Finely grate some carrots, wring them out in a bit of cheese cloth into a bowl, and use the liquid for your coloring. The flavor won't be too strong but might be a bit carrot-y.
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By: How to Make Your Own (Unrefined) Powdered Sugar | Keeper of the Home

How to Make Your Own (Unrefined) Powdered Sugar | Keeper of the Home — Thu, 02 Dec 2010 11:04:08 +0000

[...] brown tone still coming through. If you want truly white icing for coloring purposes, try this Cream Cheese Honey Icing [...]

By: Erica Bowler

Erica Bowler — Sat, 27 Nov 2010 18:53:58 +0000

Hi again,
Ok, I tried it with the measurement change and it turned out really nice. Still very spicy.
Take care,
Erica.

By: Erica Bowler

Erica Bowler — Sat, 27 Nov 2010 18:40:16 +0000

Hi Stephanie,
Thanks for this recipe! Just one question---are the measurements for the spices and baking soda/powder supposed to actually be tsp, not Tbsp?
I made the cake this morning, assuming a typo and using smaller amounts, but haven't tried it yet. I'll let you know...
Thanks,
Erica.

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Fri, 17 Sep 2010 15:59:16 +0000

@Kate, Cool, good to know that it worked well that way! I honestly haven't played around with that recipe very much, but I'm happy to know that you did it for me. :)

By: Kate

Kate — Thu, 16 Sep 2010 22:29:10 +0000

In case you're interested, I made some changes to this to adapt for better use with sprouted flour. I also adapted it to use honey instead of sugar and only 1/2 the amount of sweetener called for. It was soft, moist, and delicious. If you're interested. :)
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By: Kate

Kate — Wed, 15 Sep 2010 01:28:51 +0000

I just made this with sprouted flour. It was interesting. A bit dry and gritty, which is mostly due to the sprouted flour I apparently didn't grind completely. But I think using water instead of milk makes the cake drier, too. I'd probably use milk next time. The frosting was "okay" -- we aren't huge cream cheese fans though. The kids loved it. Both wanted more. I liked the flavor of the cake. I might play with this some more and see what I come up with. Also learned I can't use sucanat because it gives me a headache. Hmm...maybe I shouldn't eat sugar? lol.
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By: Jonell

Jonell — Wed, 09 Dec 2009 05:46:12 +0000

mmm, adding this to my recipe file. :)

By: Keeper of the Home : Healthy Holiday Eats and Sweets Carnival

Keeper of the Home : Healthy Holiday Eats and Sweets Carnival — Tue, 08 Dec 2009 04:58:58 +0000

[...] Scrumptious Gingerbread Cake @ Keeper of the Home [...]

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Mon, 08 Dec 2008 18:37:44 +0000

I used a medium sized springform pan (the kind that release on the sides so that only the bottom remains). I think it's a bit too big of a recipe to use a regular round cake pan. Maybe more like a 9 x 13? I think I remember my friend using a bread pan once, which made nice thick, loaf-style slices as well.