I was not 100% pleased with this cake for many reasons: 1) The texture was very dense in spite of the folded in egg whites; 2) The cake layers were far too thin and should definitely have been baked in 8" instead of 9" pans; 3) The concentration of fresh ginger in the cake is so strong that it's almost spicy and overwhelming, you don't even taste the eensy bit of marmalade between the layers; and lastly 4) The overall taste is too sweet and lacking that distinctive molasses flavor that I like in gingerbread. If I'm ever in the mood to experiment, I'd make this cake again and try to take out some sugar, add more molasses and tone down the ginger and maybe add more cinnamon. It was a pretty presentation, though, for Christmas Dinner.
Tropical Gingerbread Cake
JasonM Posted: 12/29/08