I'm back! Its been a couple of months since I participated in Baking with Julia but I've been missing the baking lately so decided to jump back in this month.
While I really like these little cakes I think they should be called molasses cakes instead of GingerBread Cakes. I love the dense, chewy texture and the spicy bite provided by the fresh ginger and pepper make for a very sophisticated taste combination. This is NOT a children's gingerbread cake!
Alas they were not a hit with my husband but that's why there are so many different recipes, right? So everyone gets what they like! I paired this with a little scoop of Starbucks Chocolate Chip ice cream and it was divine.
All I had on hand was sorghum and I'm not going to get into the whole sorghum vs molasses debate. If you're a southerner you know what I mean! I had sorghum. I used sorghum. It was good. End of story.
Sadly my mustard yellow hand mixer that I received as a shower present from a dear neighbor 41 years ago died recently. While she was a work horse and wonderful kitchen companion my new mixer is amazing! Technology has indeed changed!!!
I'm happy to be back and I'm planning some catch up baking. Karen at Karen's Kitchen Stories was the host for Gingerbread Baby Cakes and you can find the recipe on her site. You can find all the bakers at Tuesdays with Dorie.
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| Baking with Julia - Gingerbread Baby Cakes |
Alas they were not a hit with my husband but that's why there are so many different recipes, right? So everyone gets what they like! I paired this with a little scoop of Starbucks Chocolate Chip ice cream and it was divine.
All I had on hand was sorghum and I'm not going to get into the whole sorghum vs molasses debate. If you're a southerner you know what I mean! I had sorghum. I used sorghum. It was good. End of story.
I'm happy to be back and I'm planning some catch up baking. Karen at Karen's Kitchen Stories was the host for Gingerbread Baby Cakes and you can find the recipe on her site. You can find all the bakers at Tuesdays with Dorie.
Ooo la la - congrats on the new mixer :-) I like the case that sticks onto the bottom - loose attachments are such a clutter culprit!
ReplyDeleteYour cake looks great too...
Your mini bundt is beautiful! You always have such nice presentations. What a great idea to enclose the attachments to the mixer itself. No more searching to the bottom of the drawer for the beaters! Welcome back to TWD!
ReplyDeletelooks good
ReplyDeleteYour presentation of your baby bundt cake is wonderful. I don't know what sorghum is, but I'm guessing it is maybe not as strong as molasses. I will have to look it up.
ReplyDeleteLovely new mixer. Hope it gets a good workout. :o) But I'm thinking your old mixer must have been pretty darn good to last 41 years!
wow, I don't think I've ever had a handmixer last more than three years. Either I'm too rough on them, or I'm too cheap to buy a decent model! ;) I love all these little bundt gingerbread cakes I've seen today. Yours looks terrific with that little dusting of sugar and a scoop of ice cream. Yum!
ReplyDeleteOooh what a beautiful mixer! And your cake is gorgeous too with the powdered sugar. I'm not a southerner, so I will remain neutral on the sorghum. =)
ReplyDeleteYour cake looks great--beautiful presentation! I'm still using the avocado green General Electric stand mixer that I got as a wedding gift 36 years ago. It is on it's last legs and I am looking for a new one. I'll have to check out the Cuisinart models.
ReplyDeleteCarlene
Hi and Merry Christmas! Fun to get a new kitchen gadget or tool or workhorse now and then, although it is sad when a kitchen friend dies. Your gingerbread looks lovely and the ice cream combo sounds good. For the warm lemon sauce I used: 3/4 C sugar, 2 T Cornstarch, 1/4 t. salt,
ReplyDelete2 C water, 1/4 C butter, 1 T lemon zest or a little lemon extract, 3 T lemon juice. Mi sugar, cornstarch, and slat in sauce pan. Stir in water. Cook and stir till boils and let it boil 1 minute while stirring. Remove from heat and stir in rest of ingredients. Serve warm over gingerbread with a dolup of whipped cream. Refrigerate and then re-warm leftover sauce.
This is not as strong a flavor as lemon curd and it is a nice holiday touch to serve warm.
Your Gingerbread Baby Cake looks absolutely adorable - I love the fancy mini Bundt pan that you used and the dusting of powdered sugar makes your dessert very festive looking!
ReplyDeleteYour cake looks wonderful, and I am glad that you enjoyed it. Your new mixer is very sleek - I hope you have a good working relationship with it too.
ReplyDeleteChocolate chip ice cream sounds like a wonderful combo! glad you liked this saucy little cake!
ReplyDeleteOh, Guyla, your Post could have been on my site. I have not baked and posted on Tuesday for two months either - different reasons but absent, just the same. It's fun to be back and especially with this wonderfully robust gingerbread recipe. And, like you said, either you will love this gingerbread or not! I also baked this in my mini-bundt molds. Darling. But, it's taken me three days to eat just one! That's alot of gingerbread for one serving. It's hard to give up old friends and I tend to use equipment (both kitchen and sports) until it wears out. Ever the thrifty Iowan! The new technology is amazing, isn't it? I don't know the sorghum/molasses controversy. After surviving this political season, I'm controversy-weary!
ReplyDeleteThe raspberries look exquisite next to the gingerbread. Congratulations on your new mixer.
ReplyDeleteEven i thought this was an adult gingerbread.. but quite a few people have written about kids enjoying them.. who would have thought?!
ReplyDeleteOh Guyla, Sorry about your mixer…41 years is quite a run! Your new one looks wonderful…enjoy! I’ve used sorghum syrup before and find both sorghum and molasses very similar. Your cake looks perfectly delicious…love your little bundt with a sprinkling of powdered sugar! Ice cream is a perfect way to serve these little cakes!
ReplyDeleteWhat a lovely little baby cake with raspberries! Love it! Please stop by my blog and register for the cookbook giveaway going on through Sunday! Blessings, Catherine www.praycookblog.com
ReplyDelete