I’m finally back on board – well a day late, but back on board! After a very busy fall my schedule finally seems to be quieting enough to catch up oh so much, and getting back to these bake alongs.
For this recipe I opted to cut the recipe in half and bake in my 6″ cake pan. And I’m happy I made both of those decisions. The cake is so rich that I can’t imagine having an entire 4″ cake to myself. I have long been a fan of gingerbread cake, started out with the Silver Palate recipe and just last year I stumbled upon the Smitten Kitchen recipe. So I was excited to try this one out, but to be perfectly honest I think the Smitten Kitchen recipe is still my favorite.
This cake while delightfully moist and incredibly flavorful seemed to be overwhelmed by the molasses, it’s all I can really taste until I get to a little piece of ginger mince. And the thing I love about gingerbread is the ginger! So while this recipe definitely ranks with a strong flavor which is definitely what I look for, I feel like it needs a bit of rebalancing.
As others had noted this one did take a bit longer in the oven than what is stated. Here’s what it looked like straight out of the oven:
Perhaps one of my favorite things about gingerbread is the giant dollop of softly whipped cream applied to the top. The scent of this cake baking in the kitchen definitely made me feel like the holidays are upon us!
Tis the season!