Can you believe, I’ve never made gingerbread before?
Not the little men, or cake. Never. I guess there’s a first time for everything–even the easy stuff
I halved the recipe because I was pretty sure that my crew of tasters might not be that thrilled with it. I ended up with a loaf and three tiny cakes baked in silicone cupcake cups. I should have done the whole batch that way–they turned out absolutely adorably.
I mixed up the dry ingredients: flour, baking powder, salt, cocoa powder, instant espresso, black pepper, and ginger. It felt like I was putting the kitchen sink in that bowl. Then the wet ingredients: butter, brown sugar, eggs, vanilla, molasses and fresh ginger. Dry got folded into wet and into the oven it went.
My sous-chef, Adam was very excited to help me out with the mixing and pouring.
Adam mixing the dry ingredients
Adam pouring in the molasses. He was absolutely fascinated.
Adam painting cake release into the pan. Cake release is pretty awesome, and very easy to make yourself. Here’s a link to the recipe I used to make it.
Did you know that a little oil in the measuring cup helps molasses (or honey or anything else that’s very sticky) come right out of the measuring cup?
The pepper and ginger combined to make it a very spicy cake. It was dense and pretty good…though I have nothing to compare it to. The loaf went to school for the teachers, and I heard a few compliments.
Here’s one of the tiny cakes. I had to bring it outside to get a decent picture. Dark brown cake just doesn’t photograph that well in the dying light…
In case you want the recipe, you can find it at Karen’s blog, or in the book. As always, take a look at the Leave Your Link (LYL) post on the Tuesdays with Dorie blog.