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Glazed Gingerbread Cake

 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: 40 min. + cooling


  • 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 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 McCormick® Pure 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

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Glazed Gingerbread Cake (continued)

Directions (continued)

  • stand 5 minutes. Drain.
  • 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.
  • 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.
  • In a small bowl, mix glaze ingredients until smooth. Pour over cake.
  • Yield: 12 servings.