“One of the most incredible candle fragrances that I've used was entitled "gembertaarts". The smell is one of the best I've encountered; I wanted to eat the wax!. I had to find a recipe for the food equivalent. I haven't tried this recipe yet. I'm baffled by the "coarse salt", and will probably look around to see how much regular salt I'd use instead.”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees, with one rack in the middle. Place a cookie sheet on the rack to heat. Spray each cake mold with nonstick cooking spray; set aside.
  2. Whisk together the flour, baking powder, salt, ground ginger, cinnamon, and cloves; set aside.
  3. Cream the butter and sugar in a large bowl until light. Gradually beat in eggs and molasses.
  4. Add the flour mixture to the molasses mixture and beat until just combined.
  5. Dissolve the baking soda in the boiling water and add to the batter, stirring well.
  6. Fill each pan about half full. (If you do not have 12 pans, fill as many as you have, holding the batter at room temperature until the first batch has baked.) Transfer each pan to the hot cookie sheet. I have no idea what kind of pans these are, but will update the recipe if/when I find out.
  7. Bake until the top is firm when gently pressed, about 15 minutes. Cool pans on a wire rack, then remove cakes from pans.
  8. Cakes may be refrigerated up to two days before decorating.
  9. TO MAKE GLAZE: Combine confectioners' sugar, lemon juice, and 2 tablespoons of the crystallized ginger in a food processor. Process until fully combined. Transfer glaze to a bowl and add more sugar to thicken if desired.
  10. Decorate the top of each cake with glaze and sprinkle with the remaining crystallized ginger. Cakes will keep at room temperature up to three days.

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