Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Glazed Gingerbread Cake

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

10-12 ServingsPrep: 25 min. Bake: 55 min. + cooling

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

2 of 2

Glazed Gingerbread Cake (continued)

Directions (continued)

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.

Nutrition 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.