I have a question about the recipe "Faith Durand's Dark Molasses Gingerbread Cake " from Sarah Jampel. Can you use regular molasses to cut the strongness a little?
I've made gingerbread cakes using many liquid sweeteners (one or more than one in each cake)...including Golden Syrup (great British import), maple syrup, and light molasses. All worked, so probably yes, use one of them to cut the dark molasses. I've not used agave syrup, but that might be worth a try.