|Gingerbread Baby Cakes…YUM!!|
These cakes were quite easy to make. The recipe comes from Johanne Killeen. All dry ingredients get mixed together. Then, beat the butter and brown sugar together in a mixer bowl until smooth and fluffy. Add the eggs one at a time, beating after each addition. Add the fresh ginger and the molasses (would you believe 2 cups of molasses). I have never used two cups of molasses in anything I baked. Lucky for me I had two bottles in my pantry. Now you fold in the flour mixture and pour into the prepared pans. I don’t own mini cake pans but, I do have a giant muffin pan and three little heart shaped springform pans! They worked great! These were wonderful. The taste was a bit chocolaty and spicy…a delicious gingerbread! Perfect for the holiday season! A keeper for sure!
Karen at Karen's Kitchen Stories is our host for Gingerbread Baby Cakes and you can find the recipe on her site. You can also see what all the other bakers are doing at Tuesdays with Dorie.
|These little cakes have a big taste|