TWD – Tuesdays with Dorie
Gingerbread Baby Cakes
I’ve had my eye on these cute little cakes since I purchased Baking with Julia. I love gingerbread and these looked like a perfect winter holiday treat.
I ended up baking one large 10-inch cake. Mainly because I didn’t want to clean 8 pans, and I only had 5 that were somewhat the right size.
I ended up using blackstrap molasses, since it was all I had Sunday night and was not about to run out to the store. In the past I’ve used blackstrap in gingerbread cookies and cakes, and liked the taste, but my other recipes never called for 2 cups.
My cake turned out strongly spiced, dense, but still moist, with a slight crust at the edges. Overall I like it, but now I’m anxious to try it with regular unsulphured molasses.
If I get a chance I plan make this again with regular molasses and bake them as individual baby cakes once our guests arrive for the holidays.
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the sites of this fellow Tuesdays with Dorie blogger:
Karen of Karen’s Kitchen Stories