Tuesdays with Dorie: Baking with Julia - 22nd Installment. The recipe is Gingerbread Baby Cakes.
I baked this as a large single cake, instead of the "baby cake" size, since I don't have any baby cake pans. I greased and floured a 10" cake pan, but after attempting to fill it with the batter, I found that it was too shallow. Take 2: I used a German pan which is a deeper dome-shaped 10" pan ,and that held all the batter. I had to bake it longer than the recipe said, until it got firm in the center. The cake is still very moist, even after all that baking. As described in the recipe, it did look rather curdled while I was mixing it, but then evened out.
I really liked the spiciness of the cake (1 teaspoon of black pepper - wow!). It didn't taste just like conventional gingerbread. I was amazed at the 2 cups of molasses included - and even with that, plus the brown sugar, it didn't seem overly sweet. We enjoyed it with whipped cream.
It would be fun to try this in the smaller pans - something for when I have more cupboard space for baking equipment.