Old Fashioned Pumpkin Gingerbread You can make this moist gingerbread the day before or freez it for up to 3 months. wrapped tightly in heavy foil or freezer wrap. To serve, thaw the frozen cake at room temperature, then wrap in foil and reheat in a 300 oven for 10-12 mins. Share this recipe with friends and family! Send this recipe to friends Your email * Your name * Friend's email * Friend's email Friend's email Friend's email Friend's email Your message * Check out this delicious recipe I discovered on Keyingredient.com! Human check * *required fields We would like to remind you that we do not save these email addresses and no undesired emails will be sent. If this is your first participation on Keyingredient.com, you will receive an email giving you the possibility to participate actively on the website and manage your subscriptions. OK Recipe Print Comments Photos Send this recipe to friends