A rainy cold day in Vermont called for a warm comfort food and gingerbread sounded and (would) smell enticing. I used a 1/2 cup of raw sugar vs. white sugar, 2 small eggs (didn't have a large one) and bit more ginger. The twist? I baked it in a convection oven (350 for 45 minutes) in a bundt pan...the result? It was delicious! The texture perfect, moist with a touch of crust on all surfaces. One note, once it was inverted from the bundt pan I flipped it back so the baking side presented. Served it with a warm lemon filling. Hit of the weekend!

I made this to go with a chicken and gingerbread with port recipe. The gingerbread was amazing on its own and we ate one whole pan and quickly made another. This recipe is moist, full of flavor, and SO easy to follow. It freezes and stores well too. I never knew we loved gingerbread but it's a family standard now, thanks to this recipe. Add whipped cream and enjoy, enjoy, enjoy!

It just wasn't sweet or spicy. Maybe I didn't add enough molasses.

My ex-wife used to make gingerbread and had been wanting it badly. I doubled the ginger(Probably could have added more- but I like the bite) and baked it in 9X13 pan and timed it by eye. It was the prize dish at the party tonight. Very pleased.

This is a great recipe. It is similar to a recipe I used years ago as a teenager, but lost. It stays moist and is so flavorable. It is especially great with lemon curd. This is the second time I made it in two weeks, it just went so fast! MMMMMMMMMMMM delicious!

My husband saw this recipe and strongly hinted that he wanted me to make it. I found the recipe very easy to follow and easy to make, and it's delicious! My husband just grabbed his 3rd piece! If you like like gingerbread, you'll love this recipe!