I really wish I could make this one work because I can't find any like it -- real ginger with cranberries, but no stout or hot water. But even after baking 50+ min., it's still raw. Even more strange, the middle puffs up like a soufflé then falls flat - almost like there's too much baking powder and soda? Next attempt will be to make it in 2 pans with less baking powder, and maybe a tad less molasses. But if anyone has figured this out, I'd love to know!
Using a standard metal loaf pan (not the smaller standard tins) was fine with no overflow, and the loaf came out of the pan perfectly for wrapping. The only issue was the bake time - the middle was not set at 50 minutes, even though the tester came out clean. I would guess 10-15 more minutes would have made the difference.
this recipe sounded great, but even after cooking it 55 minutes, the middle was almost raw. it was as if 3/4 C of molasses was too much because it was oozing. I ended up slicing the ends into bite-sized pieces but most of the cake had to be thrown away. i used a 9x5 pan. any thoughts?
How many breads per this recipe?
"ACTIVE: 20 HR / TOTAL TIME: 1 HR 20 MIN" active 20 HOURS? sure. mebbe a typo?
Frank G. Cirillo I made this recipe for the family, and they liked it a lot. Keeping in mind some of the other reviews, I put the batter into two loaf tins and adjusted the cooking time to about 35 minutes to compensate for the smaller loaves, and they came out perfect. There was only one suggestion, two of my kids preferred the gingerbread loaves without the cranberries, but, personally, I like the cranberries.
Thank you for sharing your thought process, though I haven't tried it yet, I feel it will come out really good! Keep the inspiration coming.. :)
Great recipe idea. I love how this flavour sounds very tasty :) How many will this make per recipe?