Childhood dreams are made of these.
The gingerbread cake of my childhood was sticky on top, soft and fluffy in the center, and richly spiced with molasses, ginger, and cinnamon. It was simple to make—we used a single bowl and baked it in a glass casserole dish—and even simpler to serve: no frosting required! Fresh out of the oven, still steaming, topped with a little applesauce or a dollop of cream, it was utterly delicious.
These Ginger Molasses Baby Cakes are inspired by my memories of that childhood gingerbread. I’ve tweaked recipe a bit, adding honey to balance out the dark molasses, and exchanging butter for shortening and milk for water to bump up the richness. I’ve also elevated the presentation, trading in the single-layer slab for small single-serving cakes that can be more attractively garnished. The result? A tray of soft, moist cakes fragrant with warm holiday spices, elegantly topped with freshly whipped cream and jammy plum sauce. Spicy and warm, moist and fruity . . . they’re perfect for these chilly winter nights when the temperature drops and we all start craving a comforting, yummy dessert.
Christmas has always been the time for recreating and reviving long-faded childhood memories. My family may not make that gingerbread cake over the holidays anymore, but its memory lives on through these ginger spice baby cakes. I hope you’ll take some time this holiday season to revive some of your favorite memories through the treats you bake. Maybe you pull out an old recipe and make it as is. Maybe, like me, you tweak it a bit. Whatever you do, I hope that with each bite, your holiday treats transport you back to your favorite childhood holidays, just as these Ginger Molasses Baby Cakes do for me.
Enjoy!
Ginger Molasses Baby Cakes with Whipped Cream and Jammy Plums
(Makes 18)
For the baby cakes:
150 grams butter (10 ½ tbsp)
150 grams molasses (1/2 cup)
150 grams honey (1/2 cup)
150 grams brown sugar (packed ¾ cup)
300 grams all-purpose flour (2 cups plus 3 tbsp)
2 tsp baking soda
½ tsp kosher salt
2 tsp ginger
1 tsp cinnamon
300 mL milk (1 1/4 cup)
1 egg
For the jammy plums:
1 pound plums, pitted, half chopped and half thinly sliced (about 3-4 medium-sized)
2 tbsp brown sugar
¼ tsp salt
For assembly:
½ cup heavy cream
Powdered sugar, to taste
Special equipment: 2 muffin tins, parchment paper
Method
For the baby cakes:
Grease muffin tins and line the bottoms of 18 of the cups with circles of baking parchment (or cupcake liners, if you don’t mind the wrappers). Preheat the oven to 350 degrees F.
In a saucepot, heat butter, molasses, honey, and brown sugar over medium heat until the butter is melted, the sugar is dissolved, and the mixture is smooth. Remove and transfer to a large mixing bowl. Let cool slightly, then whisk in the egg. (Note: if the butter-sugar mixture is too hot, the egg might scramble when you whisk it in, so be careful!)
Whisk together flour, baking soda, salt, and spices in another bowl until leavening and spice is equally distributed. Add to the butter-sugar mixture alternately with the milk in 3 different additions, beginning and ending with the flour, and whisk just until incorporated and smooth. Don’t over-beat.
Spoon batter equally into the 18 muffin tin cups (they should be ¾ way full). Bake until springy to the touch and a toothpick inserted into the center comes out clean, about 15-18 minutes. Let cool, then carefully remove from the muffin cups.
For the jammy plums:
Heat chopped plums, ¼ cup water, brown sugar, and salt in a large saucepot over medium heat until the plums begin to break down, about 5 minutes. Mash the plums slightly, to create a smoother sauce base, and add in the sliced plums.
Continue to cook, stirring occasionally, until the sliced plums are softened, and the chopped mashed plums have simmered into a thick sauce. Taste and add more sugar if desired, then remove from heat and allow to cool. Store in a glass container in the refrigerator.
For assembly:
Whip cream to medium peaks. Add in powdered sugar to taste and transfer to a piping bag, if desired.
Remove cakes from the muffin tins and peel off liners. To serve, top with whipped cream and a spoonful of the jammy plums.
Originally posted December 6, 2020.
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