Dark and moist gingerbread from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 310) by Lynne Rossetto Kasper and Sally Swift

  • ground cinnamon
  • whipping cream
  • ground ginger
  • molasses
  • eggs
  • all-purpose flour
  • ground cloves

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • michalow on February 24, 2018

    Wow, this is good. I used part whole wheat flour and otherwise followed the recipe exactly. Served warm with sliced fresh pears. Yum.

  • ellabee on December 25, 2015

    p.310. Made in the afternoon as a treat for myself in this year's rather lean celebration, with the bonus that it wafted a very Christmas-y aroma through the house, a nice addition to the cedar. Taste and texture even better the next day.

  • CGNE on February 13, 2012

    I too made this cake and found it to be very moist and also like the consistency of a cupcake. I really enjoyed the spicyness that came from the cloves and black pepper. I took some into work and got many compliments. Rich-CGNE

  • CGNE on February 05, 2012

    The cake tuned out nicely. It was moist and flavorful. The gingerbread was rather light and fluffy, more like a cupcake. I would hold up to a whipped cream topping, or I can see making it into a layer cake or cupcakes too. I'd make it again without any changes. Lynne- CGNE

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