Monday, December 3, 2012

BWJ - Gingerbread Cake - Definitely Not a Baby

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.