Glazed Gingerbread Cake Recipe
Glazed Gingerbread Cake Recipe photo by Taste of Home

Glazed Gingerbread Cake Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 12 servings


  • CAKE:
  • 1 cup raisins
  • 1 cup molasses
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 1/3 cup each strong brewed coffee and orange juice
  • 2 tablespoons water
  • 3 large eggs
  • 3 cups all-purpose 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:
  • 2-1/2 cups confectioners' sugar
  • 1/4 cup 2% milk
  • 2 tablespoons butter, melted
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 slice: 452 calories, 10g fat (2g saturated fat), 59mg cholesterol, 163mg sodium, 88g carbohydrate (56g sugars, 4g fiber), 7g protein


  1. 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.
  2. In a large bowl, whisk molasses, brown sugar, oil, coffee, orange juice and water 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.
  3. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool 10 minutes before removing from pan to a wire rack to cool completely.
  4. In a small bowl, mix glaze ingredients until smooth. Pour over cake. Yield: 12 servings.
Originally published as Glazed Gingerbread Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p202

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Reviewed Dec. 26, 2015

"I wish I had looked on line and read the reviews before making. I was very dry, I dumped it in the trash right away Christmas Eve. I'm glad I made two desserts this year."

Reviewed Mar. 25, 2014

"Based on the comments left here, we retested this recipe and made some adjustments to make it more tender and moist. The biggest change was replacing the whole wheat flour with all-purpose. We hope you enjoy it!"

Reviewed Feb. 16, 2014

"Good flavor but very dry! If I made it again I would switch out 1cup regular flour for whole wheat to see if that helped. Sorry it was not a favorite."

Reviewed Feb. 3, 2014

"Way too dry! not like a cake at all, more like a bread. I would never make it again. Already threw out the recipe!!!"

Reviewed Dec. 8, 2013

"So very, very dry. I didn't check the cake before 55 min and something tells me I should have checked at 45 min. The flavor is great but incredibly dense and parched! I may try it again with less cooking time and maybe adding some applesauce or something moist. Next, I'll be looking up fixes for dry cakes. Maybe if I soaked it in some rum... or drank the rum and tossed the cake..."

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