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Glazed Gingerbread Cake Recipe

This is a favorite dessert during the holidays and at special occasions. I’ve tried creating a glaze of some sort to drizzle over this moist, flavorful cake, but have found that it’s delicious as is. A tall glass of cold milk is the only addition I’d suggest.—Edith Ekstedt, Paso Robles, California

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Glazed Gingerbread Cake Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 10-12 Servings

25 55 80

Ingredients

1 cup raisins
1 cup molasses
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup strong brewed coffee
1/3 cup orange juice
3 eggs
3 cups whole wheat flour
1/4 cup nonfat dry milk powder
1 tablespoon ground ginger
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon each ground cinnamon, mace and nutmeg
1 tablespoon grated orange peel
GLAZE:
1 cup confectioners' sugar
4 tablespoons milk
2 tablespoons butter, melted
1/4 teaspoon vanilla extract

Directions

Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
In a large bowl, combine the molasses, brown sugar, oil, coffee and juice. In a small bowl, beat eggs on high speed for 3-4 minutes or until thick and lemon-colored. Combine the flour, milk powder, ginger, cream of tartar, baking soda, cinnamon, mace and nutmeg. Add to the creamed mixture alternately with the egg mixture; beat just until combined. Fold in orange peel and reserved raisins.
Transfer to a greased and floured 9-in. fluted tube pan. Bake at 350° for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients. Pour over cake. Yield: 10-12 servings.

Nutritional Facts 1 slice equals 396 calories, 10 g fat (3 g saturated fat), 59 mg cholesterol, 168 mg sodium, 73 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Glazed Gingerbread Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p202