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Glazed Gingerbread Cake

Total Time

Prep: 25 min. Bake: 40 min. + cooling

Makes

12 servings

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
Glazed Gingerbread Cake Recipe photo by Taste of Home

Ingredients

  • 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 zest
  • 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

Directions

  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.
Greasing Fluted (Bundt) Tube Pans
To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

Nutrition Facts

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

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