unadorned gingerbread
The start of a new semester means adjusting to a new schedule. I realized, oh, Sunday evening, that with my new schedule would not accommodate my usual Monday night baking sessions. And so, yesterday morning I soaked up the pale winter sunshine and sipped my cafe au lait while mixing up this week's recipe, Fresh Ginger and Chocolate Gingerbread, selected by Heather of Sherry Trifle. I realized that *duh* I forgot to buy ginger root, so I tossed in a little extra ground ginger and delicious candied ginger pieces.
I made half a recipe in a 6 inch cake pan, and the cake rose over the top. I had a wee bit of trouble removing the cake in one piece, but no one who ate it seemed to mind. I brought the cake to work today and shared it with a table of colleagues--a lovely back to school treat. I left it unglazed so it seemed more like a quick bread than a cake...
The best part about this week's recipe? The jar of molasses just waiting to be transformed into giant, crackly topped cookies!
the tasty bits left in the pan
No pictures? I'm glad you liked the gingerbread. I loved it. Maybe a little too much.
ReplyDeletephotos now available:)
ReplyDeleteLooks great to me.
ReplyDeleteIt was great and now it's gone! Glad you were able to share with your friends, too.
ReplyDeleteIts so weird....I made some tea tonight and thought I'll just try some gingerbread.....its is way more moist than yesterday. Good Golly.....who knew?
ReplyDeleteI'm so glad your colleagues enjoyed the goodness.
I love molasses too.
AmyRuth
Lovely! It looks great unadorned.
ReplyDeleteGreat job on the gingerbread! Yours looks so moist.
ReplyDeleteI'm sure the molasses will make great cookies! So glad your colleagues liked it! And a great "Back to school" treat!
ReplyDeleteYou know, TWD is spoiling a lot of people. My neighbor, Dragana of Prijatno,and I live right in the same cul de sac. We give away a lot of what we make to our neighbors. I read a lot of people giving their baked beauties away. See a chain of kindness all because of the club!
ReplyDeleteI grew up using paper shopping bags to line the bottom of greased, floured cake pans. Now I use wax paper or parchment. Glad that everyone liked it - several of my tasters preferred it without the frosting. Good luck with the new semester.
ReplyDeleteNancy
I'm so pleased you liked this cake. Great job! I also find myself photographing cakes just before rushing off to work.
ReplyDeleteyes, twd is inculcating random acts of baked kindness across the world:)
ReplyDeletei *usually* use parchment rounds for my cake pans but i was lazy this time...
that was the beauty of this recipe--it was really hard to make a mistake. even though you didn't use the parchment, and the bread was difficult to get out of the pan, it still tasted amazing. so glad you liked it! and i agree, ginger is faaabulous :)
ReplyDeletesorry i'm so late in dropping by!!
Glad you enjoyed it! Lucky co-workers!
ReplyDelete