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Tuesday, December 4, 2012

TWD: Gingerbread Baby Cakes


This week's Tuesdays with Dorie challenge featured a recipe for a spicy, robust gingerbread cake batter that is baked into tiny baby cakes.  I did not have the specified pan, so I just used a couple 1-cup ramekins to make small, thick cakes.  The recipe was a breeze to put together and featured a lot of ingredients that I normally do not add to my gingerbread batter, including chopped fresh ginger (in addition to ground) and a hefty dose of black pepper.  I loved the fact that the batter also had a fair amount of espresso powder to amp up the cocoa notes in the final cake.

Since I used a different pan then recommended  my cakes ended up baking for around 45 minutes before the tops were spongy enough to spring back when lightly touched.  I tested a little corner of the baby cake I chose to photograph (I could not resist and totally cut into it before prepping it for the photo shoot).  The cakes are wonderfully spicy with just the perfect amount of sweetness.  I honestly love the black pepper in the recipe - it really helps amp up the kick from the ginger!  For the pictures, I chose to make a quick glaze to pour over the top of a sample cake, partially to contrast the dark color but really just to cover up the spot where I bit into the cake. However, I definitely plan on serving these tonight with some cinnamon ice cream.  I can't wait for the hubby to try these since he's a fan of all things gingerbread.


If you would like to give this cake a whirl for one of your Christmas gatherings, please head over to Karen's Blog.  She is our host for this week and has the complete recipe posted!

19 comments:

  1. The cake looks great with the glaze! Mine didn't turn out so great, but I am still willing to try it again.

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  2. That looks so cute with the glaze. Good thinking!

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  3. It looks scrumptious with the glaze. Mine were not to my taste but well done on yours!

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  4. Perfect looking 'baby cake'! Enjoy.

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  5. I think the glaze looks wonderful! The white with the dark is beautiful. I also liked the black pepper in these little cakes. So much flavor, so many layers! Very nice job!

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  6. Beautifully done! We love this gingerbread. The pepper and ginger go so well together...great combo for extra flavor. Enjoyed your post.

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  7. That glaze looks beautiful. I think the cake would definetly benefit from a glaze or ice cream. I have to say, it was a bit too molassesy for my liking.

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  8. I was thinking about using a glaze too, but instead I used some powdered sugar. Your's look wonderful!

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  9. Yum..it looks so good! Love it and glad you liked this recipe!!

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  10. I like the idea of cinnamon ice creams! The glaze looks nice too.

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  11. These are def now my go-to for gingerbread. I used cane syrup rather than molasses so they were perfect. Cinnamon Ice Cream! Perfect.

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  12. Great post. Love the photos. I think the last one has my name on it. Looks delicious.

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  13. Your glaze looks amazing and the Christmas background is really cute. I loved the pepper too.

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  14. Too funny you made glaze to cover up your bite you took! It sure looks pretty. Love your pointsettia napkin.

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  15. Your cakes look great! Love your colorful table cloth. I have to start decorating my house for Christmas.

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  16. Oooh glaze was a good idea! I still have three left so maybe I'll try that!

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  17. Ooo.. u really like your cakes to have a punch!! :) I need mine a bit mellower.. so paired these with vanilla custard!!

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