The Baking Bible’s Molasses Crumb Cakelets For the Alpha Bakers

10 thoughts on “The Baking Bible’s Molasses Crumb Cakelets For the Alpha Bakers”

  1. All your changes seems wonderful! I should take note of your changes. I am not too fond of this either..too molassesy.. if there is such a word? Lol! I should try coconut oil too.. (talking about coconut.. remember those days where they tell us not to use too much coconut for our curry..and try to use yogurt instead and coconut not good for health? Recently is different story,..everything coconut is good!

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    1. I forgot to mention that the cake had a very glutinous texture similar to those Chinese glutinous sweets I happen to adore. I do remember those days when coconut was a forbidden food. I’m glad it’s changed, coconut tastes so good! I think you will prefer this cake with it.

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  2. Thanks Catherine! Main taster thought that the second batch had much less molasses. I will tinker with it and see if I can decrease the molasses just a tiny bit further as I found it still a bit strong.

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  3. The loaf is so festive! I just love it that way. It’s funny how molasses (so unsuspecting as it is) is so strong, and we are all reacting to it, mind you I used the full strength stuff. Honestly, I learned to enjoy them over time, but you already knew that since you came to see my post. Anyway…

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  4. An impressive share! I have just forwarded this onto a friend who has been doing a little homework on this.
    And he actually bought me breakfast because I discovered it for him…

    lol. So allow me to reword this…. Thanks for the meal!!
    But yeah, thanx for spending time to discuss this subject here on your blog.

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    1. Thanks so much for your kind words! I haven’t update my blog for a long, long time but I’m so glad you found my post useful. Your friend sounds like a keeper!

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