Gingerbread Baby Cakes with Candied Orange Peel
Gingerbread Baby Cakes with Candied Orange Peel: Tasty, seasonal Mini Bundt Cakes with the classic gingerbread flavors that are perfect for the holidays!! With a dollop of whipped cream and homemade candied orange peel, they are a terrific Christmas dessert!
Gingerbread Baby Cakes
I probably should have studied my bottle of molasses before beginning this recipe. The ingredient list called for unsulfured molasses. I quickly ran into Whole Foods and snatched some Blackstrap molasses off the shelves along with some fresh ginger.
Little did I know the flavor was much stronger, bitter and less sweet than the Brer Rabbit Mild Molasses in my cupboard which was ALSO unsulfured. Thank goodness I made just half a batch…I know I would love these made with ordinary molasses, but I just didn’t have time for a re-do.
I did manage to eat half Mini Gingerbread Bundt Cake below. It didn’t taste half bad with a big dollop of sweetened whip cream, but I bet I’ll sing another, more positive tune, with my next attempt. If you love ginger, you’ll also enjoy my favorite Chewy Ginger Cookies!
Candied Orange Peel
I altered the recipe only by leaving out the black pepper (and using the wrong molasses!)…I was planning to send these back to the dorms with my youngest and I knew the college crowd’s palates wouldn’t appreciate the bite of pepper in their dessert. Brownies and chocolate chip cookies were more their speed.
I did whip up some candied orange peel to garnish these mini cakes. I remember my mom making her candied citrus each Christmas, but my sisters and I were not impressed. We, like my son and his friends, were holding out for something less exotic. I guess it took a couple of decades for my palate to mature, as this candied peel was excellent and such a gorgeous garnish for these baby cakes.
- 1 large orange, top and bottom trimmed flat (about 1/4 inch removed)
- 2 cups sugar, divided
- 1 1/2 cups water
- Cut through peel from top to bottom to make 4 equal sized segments. Remove peel, including pith, from each quadrant. Cut each piece into 1/4 inch strips. Cook in a pot of boiling water for 15 minutes. Drain, rinse, then rinse again.
- Bring 1 1/2 cups sugar and 1 1/2 cups water to a boil, stirring occasionally until the sugar dissolves. Add peel and return to a boil. Simmer for about 45 minutes till peel is soft. Drain.
- Toss peel in the remaining 1/2 cup sugar, separating strips. Transfer strips to a sheet of foil and let them stand until the coating is dry, 1-2 days. May freeze up to 2 months.
Amount Per Serving: Calories: 205Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 53gFiber: 1gSugar: 52gProtein: 0g
Calorie count may be skewed as it takes all the sugar syrup into consideration.