Stem Ginger Baby Cakes

This cake is bursting with the heat of Stem Ginger. I got mine from the Pike Place Market. You have to have the cakes with a side of vanilla ice cream or whipped cream.

 These cakes make me think of my childhood, when my mother would make them. She would always sing Patty Cake, Patty Cake, because my Grandfather loved nursery rhymes.

 I think the Amish children were taught to read with these rhymes. They stuck with him his entire life and I loved it when he would say them to us.






2 cups of AP four
3 tablespoons of unsweetened Dutch coca powder
1 tablespoon of ground ginger
1/2 teaspoon of baking powder
1 teaspoon of kosher salt
1 teaspoon of fresh black pepper
2 sticks of unsalted butter
1 cup of light muscovado sugar
2 cups of mild molasses
4 eggs
3 tablespoons of diced drained stem ginger
Garnish with finely grated lemon peel

Preheat your oven to 350 degrees. Cream the butter and sugar until well mixed. Then add the eggs and mix again. Now add  the rest of the ingredients. You can use a variety of pans for these cakes or even bake in one big pan. It is fun to use the new silicon molds now. The advantage of the baby cakes is that they travel well and last for quite some time.

But remember you have to have them with the traditional ice cream or whipped cream. Garnish lightly with finely grated lemon peel.