Gingerbread Baby Cakes with Candied Orange Peel #TuesdayswithDorie

Gingerbread Baby Cakes | Mini holiday cakes garnished with candied orange peel

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.

Gingerbread Baby Cakes | Mini holiday cakes garnished with candied orange peel

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.

Gingerbread Baby Cakes | Mini holiday cakes garnished with candied orange peel

Candied Orange Peel #TuesdayswithDorie

A sweet citrus treat or garnish! Adapted from Epicurious.


  • 1 large orange, top and bottom trimmed flat (about 1/4 inch removed)
  • 2 cups sugar, divided
  • 1 1/2 cups water


  1. Cut through peel from top to bottom to make 4 equal sized segments. Remove peel, including pith, from each quadrant. Cut each piece into ¼ inch strips. Cook in a pot of boiling water for 15 minutes. Drain, rinse, then rinse again.
  2. Bring 1½ cups sugar and 1½ 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.
  3. Toss peel in the remaining ½ 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.


Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 1634kcal Calories from fat 2
% Daily Value
Total Fat 0g0%
Saturated Fat 0g0%
Sodium 18mg1%
Carbohydrate 422g141%
Dietary Fiber 4g16%
Sugars 416g
Protein 2g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g
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This Tuesdays with Dorie is hosted by Karen of Karen’s Kitchen Stories…and the recipe can be found on her blog or in Baking with Julia. I’ve shared the orange peel I made for garnishing.


  1. Hi Lizzy, they may not have had the expected taste, but you made a masterpiece out of them!
    I love your pictures and thank you so much for sharing the candied orange peel recipe.

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