COLONIAL WILLIAMSBURG GINGERBREAD CAKES
Steps:
- Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, evaporated milk, and molasses. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add up to ½ cup additional flour if needed to prevent sticking. When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies. Bake on floured or greased cookie sheets in a preheated 375 degree oven for 10 - 12 minutes. The cookies are done if they spring back when touched. You may roll the dough slightly thicker if you desire a taller cookie.
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Nona Khan
[email protected]I had some trouble getting the cakes to rise evenly. I think I might have overmixed the batter.
alex Roon
[email protected]These cakes are a bit more dense than I expected, but they're still very tasty. I think they would be even better with a dollop of whipped cream or ice cream.
M Nowsath
[email protected]I love the history behind these cakes. It's so interesting to learn about how they were made in Colonial Williamsburg.
Natasha Pashia
[email protected]I've been making these cakes for years and they're always a hit. They're perfect for Christmas, but I also like to make them for other holidays and special occasions.
Edwin Tolai
[email protected]These cakes are so easy to make. I love that I can just use my regular muffin tins to make them.
TJ Junior
[email protected]I made these cakes for my family and they loved them! They said they were the best gingerbread cakes they've ever had.
Muheebullah Muheebullah
[email protected]These cakes are amazing! I love the combination of spices and the crunchy sugar topping. They're perfect for a holiday party.
Umar KKT
[email protected]Overall, I'm really happy with these cakes. They're a delicious and festive treat that are perfect for any occasion.
Kellie Harrison
[email protected]These cakes are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Remon saha
[email protected]I had some trouble getting the cakes to rise evenly. I think I might have overmixed the batter.
Balafere Doris
[email protected]These cakes are a bit more dense than I expected, but they're still very tasty. I think they would be even better with a dollop of whipped cream or ice cream.
Sadbar Dilsoz
[email protected]I love the history behind these cakes. It's so interesting to learn about how they were made in Colonial Williamsburg.
Eleen Shuman
[email protected]I've been making these cakes for years and they're always a favorite. They're perfect for any occasion, from Christmas to birthdays.
Merapelo Lesole
[email protected]These cakes are so easy to make, even for a beginner baker. I love that I can use my regular muffin tins to make them.
Sima devi
[email protected]I made these cakes for a holiday party and they were a huge hit! Everyone loved the festive flavor and the cute little shapes.
Laiba Rafi
[email protected]These gingerbread cakes are a delightful treat! They have a wonderful balance of spices and a moist, tender crumb. I especially love the crunchy sugar topping.