Comments on: Scrumptious Gingerbread Cake

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.

By: Tamara

Tamara — Mon, 08 Dec 2008 16:08:12 +0000

I made the cake and it tasted really good. But it did not quite work out for me. What size pan do you normally bake it in? Mine rose way up and overflowed the pan!!!!!

By: sarah

sarah — Sat, 06 Dec 2008 01:03:17 +0000

p.s. and by squeeze carrot, i mean squeeze the juice out of it, not add the actual carrot pulp!

By: sarah

sarah — Sat, 06 Dec 2008 01:02:06 +0000

yellow - a very small amount of turmeric
orange - microplane a carrot and squeeze 1/2 teaspoons of carrot at a time into the recipe mixing after each batch. this also works with beet to make pink.

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Thu, 04 Dec 2008 20:16:56 +0000

Nola, I did think of carrots. I might give it a try sometime.

Tamara, I've had it without icing and it's still really good. The friend who gave me the recipe served it with only a very thin icing that was just drizzled and that was nice. Without the icing, it just tastes a bit more like a coffee cake style of bar, rather than being quite as cakey.

By: Tamara

Tamara — Thu, 04 Dec 2008 19:34:40 +0000

I am curious if you ever servet this without frosting. Is it good plain or not sweet enough?

By: Laura V.

Laura V. — Wed, 03 Dec 2008 23:51:56 +0000

This looks very yummy! I will definitely be trying it! I'm very into baking right now with the weather already so cold.

By: Nola

Nola — Wed, 03 Dec 2008 23:08:30 +0000

Wow I never thought about using berries and things like that for "food colouring", I just always left out food colouring and dealt with having a non-coloured product. So obvious and common sense but I didn't think of it! I will have to try it next time I do something that requires icing! I don't know what you could use for yellow or orange...other than carrots or lemons? The thing is that with those they aren't overly sweet (especially the lemons!) and I don't think the lemons would die the white icing very well...I don't know. But it might work to try for something that already has lemon or carrots in it...just a thought.