TWD: Baking with Julia -- Gingerbread Baby Cakes

I had my doubts about this recipe--SO much ginger and SO much molasses. Plus, black pepper. Fortunately, I went with it and the result was a gingerbread with a lot of flavor and quite a bit of spice. It was moist, a bit sticky, and really good. I made half of the recipe and used a muffin tin which gave me 12 little gingerbreads. This is a great recipe for the holidays and the little cakes are adorable.

I froze the majority of them and they defrosted well.

I have to say that this is some of the best gingerbread that I've made.

Please visit our host Karen to see her gingerbread and to get the recipe if you're interested.