when did they turn on the holiday season? i could swear that it was summer yesterday and now, it is december. wow…well, since it is tuesday, it must be time to bake with julia. this week, our hostess, karen of karen’s kitchen stories is proud to bring us gingerbread baby cakes. luckily, it is a simple recipe that did not require much work. since i have so much going on this month-pr event, a daughter graduating, a trip to san francisco for said graduation and oh yeah, the guy in the red suit comes this month too, doesn’t he? anyway, no time to spare and i will most likely be absent for the next roundup. did i mention that i am trying to put together not 1 but 2 books???
so here it goes. let’s start with the obvious. baby cakes are small cakes; these are supposed to be 4″ rounds. the husband is out of town for the week and i did not need a group of 4″ cakes for just me. i made half the recipe and baked it in a fluted pan. the recipe calls for dark brown sugar, i only had light. the recipe also called for espresso powder. i only use whole beans to make espresso, i opted to add more cocoa powder and keep moving. then i realized that i was out of molasses. what the hell kind of baker is out of molasses in december???? apparently, this one right here. i used beet sugar syrup.
okay, it is interesting in a strange, chocolatey, fruity kind of way. and moving right along, visit karen’s blog page for the recipe and all that. visit the tuesdays with dorie page to see the hijinks of all the other bakers-most of whom probably had the proper ingredients and what not. me, i’m pouring another glass of wine and plopping down on the couch with the cat. i’ve had enough baking for today…
(actually, it looks so chocolatey because i cut the recipe in half on everything but the cocoa powder-rrrrgggg!!! but i think it works well)
5 thoughts on “gingerbread baby bundt cake; twd”
Why is Christmas almost here? I just don't understand how that happened.
It looks like your altered version came out well. I hope you find a few moments of peace in the midst of all your crazy times 🙂
Interesting in a strange, chocolatey, fruity kind way….that sums this cake up perfectly!! :o)
I like the look of your fluted cake. And probably better to add all the cocoa to cut the taste of the ginger.
Your cake looks great! I wish I had substituted the molasses with anything else!
Two books! Very exciting!!!
Yum…your cake looks fantastic! I love the pan you used. I got to use my mini bundt pans..they are fun:)
Your substitutions look like they worked quite well! A lovely cake that looks quite delicious!