Gingerbread Baby Cakes with Candied Orange Peel: Mini Bundt Cakes with the classic gingerbread flavors! With a dollop of whipped cream, and homemade candied orange peel, it’s the perfect holiday 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 the baby cake below…it didn’t taste half bad with a big dollop of sweetened whip cream…but I bet I’ll sing another tune with my next attempt.
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 for 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 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.