Finally, Gingerbread with (enough) Oomph!

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Gingerbread Baby Cakes

Been awhile since I baked with a group, but, when I saw that Tuesdays with Dorie was still doing the Bake (along) with Julia, and this month’s recipe was gingerbread, well, I got into the swing. Again.

This is not your grandmaman’s gingerbread. The recipe calls for hefty additions of coffee, cocoa, black pepper, and fresh ginger. Suggested presentation is with sweetened whipped cream and candied lemon peel. Now, I did add those ingredients to the batter. I did. But I took a short left turn. Rather than espresso powder, I used freshly brewed strong coffee to replace some of the molasses. I also used some maple syrup to replace some of the molasses. Not that I don’t like molasses. But the brand I buy comes in a 12 fl oz jar, and I “needed” 16 oz.

Since I don’t own “baby cake pans” I used a combination of muffin tins and a 5″ springform pan. Fine. Perfect. Just had to pay attention to the ol’ time. The muffin sized cakes took 28 minutes. The 5″ cake took 37 minutes. The cakes are perfectly baked.

The crumb is fine and delicate. The taste is shockingly delicious. Shocking! Truly! For anyone who happens to love the heat of gingery goodness, this gingerbread is just the ticket.

Sorry to say, I didn’t get a photo with the full blown presentation this evening. I’ll be plating this cake with unsweetened whipped cream laced with some of our in-house Jam Baby Jam in Pear-Ginger . So, I will add a sexy picture. I mean, the crummy photo up above truly does not do justice to these fine cakes.

Now, I know, you want the recipe. Here’s the deal. Only the Host of the party can post the recipe. Something to do with copyright. If you have to have the recipe, and who wouldn’t want it, really, then go to Karen’s Kitchen Stories and knock yourself out. If you would like to join the bake-along, sign up at TWD. We bake 2 recipes from Baking with Julia every month. The Rules state that you must own the book to join. So, do it. Just go get the book; it’s eminently readable, and the recipes are all knock-outs. Baking with Julia, written by Dorie Greenspan. Yum.

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13 thoughts on “Finally, Gingerbread with (enough) Oomph!

  1. So glad these worked for you. I had no baby cake pans so I mad half a batch in my mini bundt pan–too cute. But I think I will stick with Dories All in One Holiday Cake. Just to much molasses in this recipe.

  2. Why didn’t I think of adding some strong coffee instead of the molasses? Great idea. I’m glad you enjoyed them so much and the pear-ginger jam sounds like a perfect accompaniment.

  3. Thanks all! I think the coffee worked in a couple different ways. It loosened the molasses, and gave the batter a shove in the liquid direction. A blob of instant didn’t have to be dissolved.

  4. Pear ginger jam is easy. A few pounds of pears, that number of cups of sugar, some ginger juice (and the amount is totally dependent on whether you want to taste more pear or more ginger), and pectin (go by the box for the amount per volume – dry vs liquid vs lo-sugar…all different). But the basic ingredients are pears, sugar, ginger juice, and pectin. Process in boiling water bath for 10 minutes. Have fun!

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