Dorie described these small gingerbread cakes, contributed by Johanne Killeen, as -
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“…spicy, robust, and bursting with the heat of ginger and black pepper.”
And she was absolutely correct!
Cooled off with a small swirl of whipped cream sprinkled with ground ginger they were the perfect snack.
I found myself without any molasses so I used some lovely thick cane syrup gifted to us by a friend who makes his own. It is absolutely wonderful. I cut the espresso by 1/2, but the rest of the ingredients stayed the same. They were moist, spicy, peppery, and delicious.
The gingerbread cakes are hosted by Karen of Karen’s Kitchen Stories and you can find the recipe on her blog.
We are using Baking with Julia now for Tuesdays with Dorie. The recipe is on page 247. You should find a copy of the book and bake along with us. Lots of goodies in store!!!!
December 4, 2012 at 9:17 AM
I love that recipe, too! Spicy gingerbread is so great this time of year (well, for those of us who have REAL winter…)
December 4, 2012 at 9:21 AM
And for people who have an UNREAL winter!!!!!!
December 4, 2012 at 12:50 PM
Love your subs! I think this my new go-to gingerbread recipe!
December 4, 2012 at 3:55 PM
I’m sure you are right, your change is good, and I’ll do the same the next time, cause I followed the recipe and it was too strong for me!!!!
Glad you enjoyed!!!
December 4, 2012 at 6:42 PM
I found the cake to be very strong in flavour….too strong really. I wonder if not adding the molasses helped to temper it. If I do try this recipe again, I will keep this is mind and try syrup instead.
December 4, 2012 at 10:45 PM
Cane syrup… what a great idea! I’m really glad you enjoyed this one and if I try it again, I’ll try your suggestion too.
December 4, 2012 at 11:20 PM
Your changes sound good. I went with the molasses, but it was quite a bit. I was prepared not to like it, but fortunately we did. It IS the perfect snack!
December 4, 2012 at 11:39 PM
Cane syrup sounds like a great substitute for the molasses! I love how you have sprinkled the cakes with even more ginger
December 4, 2012 at 11:48 PM
Cane syrup would be such a nice change from heavy molasses. I will have to try that next time. It looks so good!
December 5, 2012 at 4:06 AM
I have never used cane syrup in baking but from the look of yóurpretty Baby Cake, it is probably just fabulous for baking. The addition of the whipped cream with some powdered ginger sounds delicous too! Nicle presented!
December 5, 2012 at 7:24 AM
Great idea to use cane syrup, it looks great!
December 5, 2012 at 8:23 AM
The cane syrup would be an awesome way to temper the intense flavor of the molasses. I might give that a try next time as I am not as big of a fan of molasses as my husband!
December 5, 2012 at 5:44 PM
cane syrup–brilliant! i have some steens cane syrup in my cupboard, and i wish now that i would have thought to use it. the molasses flavor was too strong for me.
December 5, 2012 at 9:00 PM
Yum! I have been wanting to bake some gingerbread for a while now. Heck…I want to bake anything!
December 5, 2012 at 9:25 PM
And in that new Kitchen, too
December 5, 2012 at 10:24 PM
Your cake looks quite delicious. The molasses was too strong for my liking.
December 6, 2012 at 1:42 AM
I would so like to taste your version. I loved the ginger and pepper and spices but they were lost in the molasses! Sounds like your cane syrup was the answer. Thanks for having and sharing a success.
December 6, 2012 at 6:25 AM
Agree.. Dorie described these cakes perfectly.. they turned out exactly as she wrote about them!!
December 28, 2012 at 12:56 PM
Baby cakes are so cute and just the right size for here since my guys are not cake fans…that way I don’t have to feel so guilty if I eat a whole cake, right?
Looks delicious to me.