Easy to make, moist and flavorful. Added 1tbs+ minced crystalized ginger. Served with a bit of vanilla bean ice cream. Recommend for a quick dessert.
carolfitz Posted: 01/09/09
texascookinggal Posted: 02/27/09
Easy to make, and rose to a nice, fluffy height. Excellent with a cup of hot tea!
rmiller2 Posted: 12/17/13
I was a little skeptical about making this gingerbread recipe because it seemed like it might not taste as authentic, having low-fat ingredients in it, but as usual with Cooking Light recipes, I was pleasantly surprised. It had a warm, spiced flavor and was really moist without being gummy at all. The edges lent a delicious crustiness with a moist interior. It also had a perfect sweetness. I didn't have a 9 inch square pan so I used an 11" by 8" glass pan, which worked out well, I baked it about 28 minutes, turning halfway through and covering with tin foil in about last 5 minutes so edges didn't overbake. Great for breakfast, a snack, or dessert! Wonderful around the holidays :)