TWD: Gingerbread Baby Cakes

We are major ginger lovers at this house.  I can't wait for the fall when ginger abounds (though, I'll eat it at any time of the year)  Anything ginger usually disappears pretty quickly.  I make gingersnaps, lebkuchen, and gingerbread on a regular basis, so I was pretty sure this would be a hit as well.  I was correct.  This is some SERIOUS gingerbread.  With the high ratio of molasses and the hit of black pepper, this was not for the (ginger) faint of heart.

These were ridiculously easy to put together.  Dry ingredients in one bowl (the surprise addition of powdered espresso and cocoa powder added more flavor dimensions) and liquid in the other.  Quick blend, and done.  I was a little surprised at the amount of molasses.  My favorite gingersnap calls for twice the flour and half the molasses.  I also realized that I didn't have fresh ginger, so I subbed minced candied ginger.  I used my mini bundt pan, which makes 12 mini cakes.  There was enough batter left over for one three inch cake.  These took longer to bake than I expected.  Mine baked for a total of 28 minutes with the mini cake taking about eight minutes more.  The house smelled delicious throughout, so the longer baking time was ok.

This is a very good gingerbread.  It was suggested to me that a dollop of creme fraiche and/or lemon curd would be lovely.  These did beg for hot chocolate or something just a little sweet.  I will certainly file this away as a possibility for future baking, but we have a few favorites that would take precedent.  I will say that these minis were a perfect size.  I think too much more would have been a little overwhelming.

Go see the recipe and better photos at Karen's Kitchen Stories.