Not My Cake
I love gingerbread. I was looking forward to making this week’s Baby Gingerbread cakes. It promised to be a good one with lots of ginger, a little cocoa, some coffee, and lots of molasses.
Wow. The amount of molasses was staggering. 2 cups. Oh, well, I like molasses and I was using the mild stuff, so I thought it would be ok.
But, I was wrong. Firstly, there was so much molasses that the batter never really smoothed out.
I baked the large version, the one in a ten inch pan because I was taking it to a meeting, and I don’t much like fussing with individual sized portions most of the time. I even sprinkled a little extra candied ginger on top before baking it.
It did not help, really. Even though I baked it for 70 minutes and the tester came out fine, the middle was underdone; more like molasses with a little ginger. Actually, I couldn’t even taste the ginger. After one bite, I proclaimed it a deep, dark, disaster. Only one person liked it. She said it was a distinctly new england flavor. Well, I have never lived in new england, so I don’t have any experience with that. If this sounds like something you would like, here’s the recipe. All I have to say is that I am really glad it wasn’t my birthday cake.
My birthday cake, Maple Walnut Pear Upside Down Cake, was exponentially better. The husband made it for me. Isn’t he the best?
Now, you know what I am going to have to do, don’t you? I am going to have to make my favorite gingerbread cake for you. Watch this space.