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Well, since the school year started it’s been difficult for us to find time to really cook, much less post our recipes.

Over the weekend we took the time to make some holiday treats, however.  The recipe is for a “cake” but we used a set of miniature holiday molds to make a series of individual cakes in the shapes of wreaths and Christmas trees. 

We brought our tiny ginger cakes to some friends home for dinner last night.  The adults enjoyed the cakes very much, though the two little girls found the cakes a bit too spicy for their liking.  The cakes are spicy enough that after a few bites your mouth begins to tingle, very subtly.

 Verdict: Excellent!

Directions:

Whisk together:

  • 1.5 cups flour
  • 1 tsp baking soda

Whisk together in another bowl:

  • 1/2 cup brown sugar, packed
  • 1/2 cup molasses
  • 1 egg
  • 1/2 cup finely grated fresh ginger

Combine in separate bowl:

  • 1 stick salted butter (melted)
  • 1/2 cup water (warm)

Stir butter/water into molasses mixture.  Fold in the flour mixture.  Pour into cake molds and bake 20-25 minutes, until knife inserted into center comes out clean.

Cool, in molds, 15-20 minutes on rack.  Remove from molds and drizzle with melted chocolate.  Sprinkle with powdered sugar.

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