Taste of Home
Glazed Gingerbread Cake
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
YIELD: 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
Ingredients
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CAKE:
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1 cup raisins
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1 cup molasses
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1/2 cup packed brown sugar
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1/2 cup canola oil
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1/3 cup each strong brewed coffee and orange juice
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2 tablespoons water
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3 large eggs
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3 cups all-purpose flour
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1/4 cup nonfat dry milk powder
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1 tablespoon ground ginger
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1 tablespoon grated orange zest
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1 teaspoon cream of tartar
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1 teaspoon baking soda
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1/2 teaspoon each ground cinnamon, mace and nutmeg
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GLAZE:
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2-1/2 cups confectioners' sugar
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1/4 cup 2% milk
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2 tablespoons butter, melted
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1/4 teaspoon vanilla extract
Directions
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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.
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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.
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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.
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4.
In a small bowl, mix glaze ingredients until smooth. Pour over cake.
Nutrition Facts
1 piece: 452 calories, 10g fat (2g saturated fat), 59mg cholesterol, 163mg sodium, 88g carbohydrate (56g sugars, 4g fiber), 7g protein.
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