Okay, so I didn't buy the special pans to bake small cakes, but this recipe is flexible so I baked Gingerbread Cake in a 9.5" pyrex pie dish. Left to my own devices, I would choose to make something chocolate if I were going to bake something sweet and frankly, I would never choose to bake a gingerbread cake. But why join an on-line baking group if you aren't willing to try new recipes?
Gingerbread Baby Cakes are straightforward to make. No fussing. No long waiting periods. No strange ingredients. The recipe calls for ground and fresh ginger, which I think is unusual and adds a nice crunch if not a pronounced ginger flavor to the cake. In place of regular flour, I used white whole wheat flour. This was only because I misplaced the new bag of regular unbleached flour. My kitchen is fairly small, but for the life of me, I could not find it.
This cake is very rich and moist. I'm not crazy about molasses, but I like the cake better each time I taste it. It's just that the cake looks like it should be chocolate and when I bite into something thinking it's going to taste like chocolate and it doesn't, well ...
To find out how other bakers fared check out
Tuesdays With Dorie. Karen of
Karen's Kitchen Stories is our host and she will be posting the recipe on her blog.
The cake looks nice done in a pie dish. A little glaze would be lovely on it. I generally like everything gingerbread, but this one didn't do it for me. I found it really strong.
ReplyDeleteLooks great! I loved this one, but I can never pass up a spicy gingerbread! :)
ReplyDeleteCute post! I hope you find the flour! I did like this a lot even though I wasn't necessarily optimistic. And I agree, why participate unless we are willing to try something new? I bought the pans, but I'm always looking for an excuse to do that.
ReplyDeleteIt would have been great if it tasted more of chocolate than molasses!
ReplyDeleteYea I think my son thought it would taste like chocolate too..he was highly dissapointed!
ReplyDeleteI really wanted to like this one. My friend makes a gingerbread every year at this time which is fabulous and was hoping to reciprocate with something a bit different (fresh ginger/pepper). The texture of this cake was great I thought. Happy Holidays!
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