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.
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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