We live in zone 6a and I have been gardening and cooking for years. This blog is an opportunity for me to share with you my success and those failures that come about on occasion. Plus, I want to hear from all the gardeners and bakers and cooks out there and learn from you. Feel free to share your ideas.







Monday, December 3, 2012

Tuesday's With Dorie: Baking With Julia-Gingerbread Baby Cakes



One of the December recipes for TWDBWJ is Gingerbread Baby Cakes. The host is Karen of Karen’s Kitchen Stories. So visit her site for the recipe.


It is chock full of molasses and ginger.Although the recipe called for 2 cups of molasses, I only had 1 and 1/2 cups in the house. So I made up the difference with a 1/2 cup of real maple syrup.  Not sure if I would make this again. It is a very dense cake and almost too overpowering in taste.

7 comments:

  1. I love your little loaf cakes. But it is true, they were very strong. I didn't enjoy the taste at all. But perhaps omitting the molasses altogether with syrup would have helped.

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  2. Found that the taste was a bit too over powering as well. Will have to find a gingerbread recipe which suits my taste more. :)

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  3. Great post. We also only used 1 1/2 cups of molasses in our recipe, but opted not to substitute anything for the remaining half cup. Though strong and very gingery, everyone loved this cake. A delicious surprise.

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  4. Your cakes look great!
    I wish I had though of substituting the molasses for maple syrup! They were very strong!

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  5. Your cake looks rich and yummy! Great idea to use maple syrup!

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  6. I don't mind dense cakes so much; actually I loved the texture of these, but the molasses was way to overpowering.

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