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(7)
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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...
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.