Serve at a party or give as gifts anytime someone you know is expecting a child. It is a toast (or token) to the unborn infant that welcomes them to the friends and family they are soon to be a part of, and wishes them good health in their journey here and in their life to come. Ginger has been used for many years in folk medicine, and recent studies have confirmed that ginger directly affects the gastrointestinal tract, helping to improve muscle tone and to prevent abnormally rapid and strong intestinal contractions (which is great for expectant mothers). Another version with an orange-cream frosting is Newborn Ginger Babies II (Orange Cream Frosting)
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1⁄4 cup instant espresso powder
- 3 tablespoons unsweetened cocoa
- 1 tablespoon ground ginger
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 4 large eggs, at room temperature
- 2 tablespoons fresh ginger, grated
- 2 cups light molasses
- whipped cream, for garnish
- lemon peel, for garnish
- Heat oven to 350°F Grease and flour a mini muffin pan. Combine flour, espresso powder, cocoa, ginger, salt and baking powder in large bowl. Beat butter and brown sugar in large mixer bowl on medium-high speed until light and fluffy.
- Reduce speed to medium; add eggs one at a time, beating 1 minute after each addition. Beat in grated ginger and molasses. Fold in dry ingredients with a rubber spatula just until blended. Divide batter among prepared pans. Bake 10 minutes or until done.
- Cool in pans on wire rack 10 minutes. Invert cooled cakes and top with whipped cream and candied lemon peel.