This week’s Tuesdays with Dorie recipe is for Gingerbread Baby Cakes; sounds festive, yes? This week’s host is Karen of Karen's Kitchen Stories. You can visit her blog to get the recipe for these little holiday cakes. And don’t forget to check out the Tuesdays with Dorie site to see the links from all the bakers. I think this is a recipe that will get switched up a bit, and I know that some folks won’t make baby cakes, so this will be a good one to check out all of the variations.
I did make baby cakes, but I only had two 4” pans. I halved the recipe and made two 4” cakes and one cake in a small oval baker. I figure that would be fine, but the baking time would likely be different. These cakes have a lot of different spices, including pepper. I have made spice cookies with pepper before and I like the extra spiciness it adds. But I like pepper and so if you don’t like pepper, you would likely struggle with this one. This cake also contains a lot of molasses, which is a very aggressive ingredient. For me, that’s mainly what I could taste in these. I didn’t taste the pepper.
I have no idea how long I baked these, but I am pretty sure that it was double what the recipe specified. I kept checking the cakes, knowing they were not done, baking 5 more minutes, 5 more, 5 more, etc. I did cover them with foil after about 25 minutes as it seemed like the edges of the cakes were getting over baked. They looked great when they were finally done. I served these with plain whipped cream, and as I said before, all I could taste was the molasses. They were good but not great. My husband liked them more than I did, as they reminded him of a cake he’d had in England growing up. I think I would add less molasses, and then the flavor wouldn’t be quite so strong.
Recipe from Baking with Julia by Dorie Greenspan, pages 247-248