Less than 24 hours after I’d attempted to make this cake, this was all that remained. In my defense – and Kate’s, for that matter – we weren’t alone in eating it as quickly as possible; we’d taken it to a neighborhood dinner pretty much as soon as it was out of the oven, with me all nervous and worried that it would taste horrible (Banana and ginger cake? With dark brown sugar? And with me making it for the first time and not having had a chance to taste it before we served it… Oh, the nerves), but it was, as you can see, a success. Thankfully, no-one reported feeling the onset of dessert-based food poisoning the next day.
(Posted because I made cookies for a friends’ get-together last night, and was worried that no-one would like them – Or that baking cookies was a lame thing to do in the first place – and, lo and behold, they were all gone within an hour.)