Classic gingerbread cake from Cook's Illustrated Annual Edition 2011 (page 25) by Cook's Illustrated Magazine

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

  • louie734 on March 10, 2014

    Ran out of molasses while making this, so used sorghum syrup for about half the quantity. The cake is truly spicy, and the first one I've made that wasn't so damp that the middle sunk. It's really quite lean, only 1/3 c oil. Served with homemade applesauce rescued from the freezer.

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