This week's Baking with Julia recipe, hosted by Karen of Karen's Kitchen Stories, is Gingerbread Baby Cakes. Now until this recipe cropped up, I had never heard of "baby cakes" before. Apparently they are little cakes about 4" in diameter, not mini muffins as I first thought. No baby cake tins - no worries. I made two x 9" cakes, one of which I froze for later.
I substituted golden syrup for molasses (it used up an entire bottle!), and subbed much of the brown sugar for white sugar as I had run out of brown. I don't see that it made much difference in the end - I ended up with a very full bodied gingerbread cake that was moist and flavoursome. That fresh ginger added quite a bit of kick!
If I was hankering for gingerbread, I'd make this again - it was good. I think it would be terrific iced with a lemon glaze.
To see what the other BWJ bakers thought, visit the LYL section of the website.
