Tuesday, December 4, 2012

TWD & BWJ: Gingerbread Baby Cakes

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.