Glazed Gingerbread Cake Recipe
- 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
- 2-1/2 cups confectioners' sugar
- 1/4 cup 2% milk
- 2 tablespoons butter, melted
- 1/4 teaspoon vanilla extract
- 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.
1 slice: 452 calories, 10g fat (2g saturated fat), 59mg cholesterol, 163mg sodium, 88g carbohydrate (56g sugars, 4g fiber), 7g protein.
Reviews for Glazed Gingerbread Cake
"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."
"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!"
"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."
"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."
"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"