Glazed Gingerbread Cake Recipe
- 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 King Arthur Premium 100% 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
- 2-1/2 cups confectioners' sugar
- 4 tablespoons milk
- 2 tablespoons butter, melted
- 1/4 teaspoon vanilla extract
- 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 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 50-60 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.
Reviews for Glazed Gingerbread Cake(6)
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This is not a gingerbread for the faint of heart. It's a strong, in-your-face flavor which I love. I'm not wild about raisins so I substituted dried cranberries and loved it. I baked it for only 48 minutes because it was starting to pull away from the sides of the pan at that point.
This cake turned out rather dry, possibly because I over baked it. My husband did not detect that it was made with whole wheat flour, which surprised me, and he enjoyed its molasses flavor. It really needs the sweet glaze.
This cake was a big disappointment even though I followed the recipe exactly. It was dry and tasteless.It didn't rise much and did not need the amount of baking time given here. I think there must be something wrong with the recipe.
Adding in the orange juice definitely made the gingerbread flavor unique. It almost had a fruitcake taste, but not quite. I added 2 oz. of melted white chocolate to the glaze for extra tastiness.
Anyways, good recipe. I cringed a little when I had to share.
I'd been wanting to make this cake since I received my issue. I purposely made adjustments to the recipe to suit my own needs! I used 1/3 cup hot water with 1 Tbsp. instant Decaffeinated coffee, & omitted the non-fat milk powder. I used regular all-purpose flour instead of whole-wheat flour-I prefer all-purpose flour for my cakes and breads/muffins! I added 1 tsp. salt and used 2 tsp. baking soda & I used 1 Tbsp. ground Navel orange! I like the flavor of orange to really come through! I kept the cinnamon, ginger, cream of tartar the same & instead of using mace, I used cardamom as I'd had that available! I beat the eggs separately 5 minutes until lemon-colored and thick, then added the eggs to molasses mixture!I baked the cake 50 minutes in a greased and floured 10" Bundt pan. It DID take a little more effort to ease the cake out of the pan, even though I greased and floured it well! I ran a knife around the edge of cake to loosen it from pan. I also used 1/8 cup all-purpose flour along with the raisins and I added 1/2 cup candied fruit! I didn't glaze the cake! I admit that I don't usually glaze my cakes or frost them often-it depends on what I prepare! It was unusual as a recipe-gingerbread doesn't always call for a lot of molasses! But then it does depend on the recipe being used! Thank you, Edith Ekstedt, for sharing your recipe! delowenstein