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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
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    12 servings

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

  • 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, 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.
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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Reviews

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Average Rating:
  • Otis
    Jan 26, 2021

    This cake took a long time to make and the flavor was perfect but it was so dry!! I will try it again next holiday season but cook it 5 minutes less? With warm milk or eggnog poured over it, it was DIVINE.

  • peches4
    Dec 26, 2015

    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.

  • TasteOfHome_Food_Editor
    Mar 25, 2014

    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!

  • Dmrg2
    Feb 16, 2014

    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.

  • carolann99
    Feb 3, 2014

    Way too dry! not like a cake at all, more like a bread. I would never make it again. Already threw out the recipe!!!

  • LaDawn Marie
    Dec 8, 2013

    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...

  • LindaS_WI
    Nov 21, 2013

    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.

  • CatMurphy
    Nov 18, 2013

    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.

  • anneagnes
    Nov 4, 2013

    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.

  • spiceygas
    Oct 27, 2013

    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.