Tuesdays with Dorie: Baking with Julia - 22nd Installment. The recipe is Gingerbread Baby Cakes.
Yummy!
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.
Glad you enjoyed this recipe. I did too. The amount of molasses was kind of shocking:)
ReplyDeleteNo molasses here, used cane syrup instead and loved these cakes.
ReplyDeleteNot your traditional gingerbread but nevertheless delicious.
ReplyDeleteI agree…this cake was not overly sweet. At first I thought I read the amount of molasses wrong…not! However the end result was quite good! I served mine with whipped cream too!
ReplyDeleteIt sure was alot of molasses! Please stop by my blog and register for the cookbook giveaway going on through Sunday! Blessings, Catherine www.praycookblog.com
ReplyDeleteI loved the texture and moistness of this cake, but the flavor was a bit too much for me. Glad you liked it!
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