mardellecat said:
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Posted: 11/15/2010 2:30:36 PM
I loved this combination of pumpkin and ginger. The apples made the cake moist. I substituted cinnamon and a bit of nutmeg and cloves for the pumpkin pie spice. It baked a little faster in my oven than the recipe said.
lovesrafting said:
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Posted: 11/7/2010 9:23:21 AM
I loved this recipe! I made for a dinner party and it was a huge hit! Pumpkin and gingerbread are 2 of my favorite tastes and this satisfied both in one! I added addition spices as I don't use "pumpkin spice" nor did I use the crystallized ginger. I like to add to my taste, maybe that's why it came out so good! Try it with the real whipped cream, it's worth the effort! This recipe is a keeper!!!
leighway said:
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Posted: 11/6/2010 10:05:29 AM
Idea sounded great, but cake was a disappointment. 4 cups of flour seemed to be too much and too little spice. the cake by itself was flat and relied on the frosting-I made a maple butter cream glaze (excellent.)I wouldn't make this again. Oh and Baker's Joy worked fine on my bundt pan.
justjoey said:
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Posted: 11/5/2010 2:35:23 PM
This turned out nice. Kitchen smelled wonderful. Not a fan of the crystalized ginge and I noticed it got left on everyone's plate, so won't do that again. But the cake with the whipped cream was a hit. Thanks!!