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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

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

Ingredients

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

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Place raisins in a small bowl; add boiling water to cover and let
stand 5 minutes. Drain.
In a large bowl, whisk molasses, brown sugar, coffee, orange juice

2 of 2

Glazed Gingerbread Cake (continued)

Directions (continued)

and oil until blended. In a small bowl, beat eggs on high speed 3-4
minutes or until thick and lemon-colored. In another bowl, whisk
remaining cake ingredients. Add to molasses mixture alternately with
eggs, mixing just until combined. Fold in raisins.
Transfer to prepared pan. Bake 55-60 minutes or until toothpick
inserted in center comes out clean. Cool 10 minutes before removing
from pan to a wire rack to cool completely.
In a small bowl, mix glaze ingredients until smooth. Pour over cake.
Yield: 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.