Gingerbread cake is richly spiced, tickling the tongue with added depth of molasses, brightened with citrus notes of orange.
This is going to be an amazing week, Friends! The holiday season is my favorite time of year. All of the holiday movies, family traditions, and time spent thinking of just the right gifts to give friends and loved ones puts a spring in my step and joy in my heart all month long. All of the excitement leading to Christmas is so infectious! In that spirit, a huge group of my favorite food bloggers are collaborating on Christmas Week! All week long, we’ll be sharing dozens of new holiday themed recipes, and hosting a huge giveaway to go along with them.
We’re sponsoring a chance to win one of three huge prizes valued at a total of $800: either one $500 Amazon.com gift card, one $250 Amazon.com gift card, or one $50 Amazon.com gift card! This isn’t one of those giveaways sponsored by Amazon or other big brands. Christmas Week is just my friends and I getting together to spread a little holiday cheer and share loads of delicious holiday recipes, just because we love you!
UPDATE: The Christmas Week giveaway has ended.
Gingerbread was one of my grandma’s favorite holiday treats. My grandmother was the matriarch of our family if ever there was a matriarch of a family. Her gracious and giving nature toward all brought joy to everyone she met. One of the ways that Grandma loved to show others that she cared was to bake a little something to give them for Christmas. She also loved the tang of molasses mixed with the smooth ginger and other warm spices in her holiday desserts–from traditional pfeffernuse (pepper nut) cookies to gingerbread–so those flavors were prominently featured in her offerings.
To this day, there’s just something about the aroma of ginger and cinnamon that reminds me of my grandma. For that reason, nothing quite invokes the feeling of Christmas than smell of fresh gingerbread wafting from the oven–it just brings a festive air to the house.
Gingerbread Cake with Orange Cream Glaze ushers in the holiday season with warmth and tenderness–much like my grandma did.
Richly spiced Gingerbread Cake tickles the tongue with added depth of molasses, brightened with citrus notes of orange.
- For the Cake:
- 1/2 C. unsalted butter, softened
- 1/3 C. packed light brown sugar
- 1 large egg
- 3/4 C. light molasses
- 2 1/4 C. all purpose flour
- 1/2 tsp. baking soda
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 3/4 tsp. salt
- 3/4 C. hot water (straight from the tap is fine)
- For the Glaze:
- 4 oz. cream cheese, softened
- 2 C. powdered sugar
- 1 tsp. orange zest
- 2-5 Tbs. freshly squeezed orange juice (or to desired consistency)
- 1-2 Tbs. chopped crystallized (candied) ginger, optional
- Preheat the oven to 350 degrees F. Generously smear a Bundt pan with baking lube pan release or grease and flour the pan well, tapping out the excess flour.
- In a small bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger to combine; briefly set aside. In a large bowl, cream the butter and brown sugar together until light and fluffy. Stir in the molasses. Blend in the egg until well incorporated.
- Gradually mix in the dry ingredients in alternating additions with the hot water, until a smooth batter is formed. Beat the batter on medium speed for 2 minutes. Pour the batter into the prepared Bundt pan, leveling the top with the back of a spoon. Bake for 50 to 55 minutes or until a toothpick inserted in the thickest part of the cake comes out with just a few small crumbs, but is not wet. Allow the cake to cool completely in the pan, set on a wire rack.
- While the cake is cooling, blend the cream cheese with the powdered sugar and orange zest. Slowly add the orange juice to achieve the desired consistency, whisking until smooth.
- Once the cake has cooled, turn it onto a level cake plate. Spoon the glaze over top of the cake while encouraging it to coat all sides of the cake. Sprinkle crystallized ginger over top of the glaze, if desired.
If not serving the cake immediately, let it stand at room temperature until the icing is set. Lightly tent the cake with aluminum foil, ensuring that the foil does not touch the glaze, and refrigerate. Cake is best served at room temperature.
Recipes from Day 1 of Christmas Week! Please visit all our talented participants:
Pistachio Brittle from Cravings of a Lunatic
Coconut Lemon Raspberry Bundt Cake from Desserts Required
Peppermint Bark from Poet in the Pantry
Eggnog Pound Cake from The Redhead Baker
Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
Chocolate Fruit ‘n Nut Bites from All Roads Lead to the Kitchen
Fancy Chocolate Covered Marshmallows from Hezzi-D’s Books and Cooks
Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
Marzipan Fruits from The Little Ferraro Kitchen
Eggnog Truffles from Crumb: A Food Blog
Peppermint Fudge from The Bitter Side of Sweet
Dark Chocolate Peppermint Cupcakes from Amee’s Savory Dish
Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
Christmas Sweets and Treats from Food Done Light
Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
Chanukah Olive Oil Cookies from Mother Would Know
Coconut Pralines from Food Lust People Love
Blueberry Overnight Sweet Rolls from My Catholic Kitchen
Chocolate Chip Shortbread Cookies from Daily Appetite
Chocolate Dipped Gingersnaps from Try Anything Once Culinary
Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
Dark Chocolate Almond Cheesecake Cups from Savory Experiments
Bourbon Soaked Eggnog Cake from Cooking In Stilettos
Ginger Snap Cocktail from Food Babbles
Coquito Cinnamon Roll Bundt from Mind Over Batter
No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
Easy White Chocolate Peppermint Fudge from Big Bear’s Wife
Easy Cream Cheese Cookies from Everyday Southwest
Gingerbread Cookie Bars from From Gate to Plate
Molasses Ginger Cookies from Karen’s Kitchen Stories
Apricot Spice Biscotti from Savoring Italy
Caramel Bacon Bark from Dixie Chik Cooks
Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
Easy Macadamia Cashew Brittle from Aloha Flavor
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