A lighter gingerbread cake

I've been making this gingerbread snacking cake from Martha. This time around I switched out the molasses for agave syrup in one cake and brown rice syrup in the other. The spice mixture comes through a lot stronger. I wish I had kept track of which syrup went into which cake. I'm going to try this with cookies next. I'm shuffling the spice mixture around as well. I like cardamon. This post is to remind me to take notes, or repeat the mistakes of the past!