This gingerbread is super moist with a dense crumb. Because it cooks at such a low temperature, the baking soda must be activated by the acid in the molasses and the heat of the boiling water before the cake is baked.
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Super moist flavourful cake. Best gingerbread I have tasted
I have made this several times and it is definitely a crowd pleaser.
Delicious cake, I've done it with or without the apples. Keep them on the side if you don't eat it all all one sitting.
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