Description
Ina Garten’s gingerbread cake delivers warm holiday spices with rich molasses depth. Moist crumb and aromatic notes create a comforting dessert you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 ⅓ cups all-purpose flour
- 1 cup unsulphured molasses
- 1 cup (8 ounces) sour cream
- ¼ pound (1 stick) unsalted butter
Spices and Seasonings:
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 ½ teaspoons grated orange zest
- ¾ teaspoon baking soda
Additional Ingredients:
- ½ cup golden raisins
- ¼ cup dark rum or water
- ⅓ cup minced dried crystallized ginger (not in syrup)
- 1 cup confectioners’ sugar (optional)
- 2 tablespoons plus 1 teaspoon freshly squeezed orange juice
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8 x 8-inch (20 x 20 centimeters) cake pan by lining it with parchment paper, then thoroughly grease and flour the surface to prevent sticking.
- Combine raisins and rum in a small saucepan. Heat until the liquid reaches a gentle boil, then remove from heat and set aside to allow the raisins to plump and absorb the rum.
- In a separate saucepan, melt molasses and butter together over medium heat, stirring continuously until the mixture is fully combined and begins to bubble.
- Transfer the warm molasses mixture to an electric mixer’s bowl. Allow it to cool for approximately 5 minutes, then incorporate sour cream and freshly grated orange zest until smoothly blended.
- In a separate mixing bowl, whisk together flour, salt, ground ginger, cinnamon, cloves, and baking soda. Use your hands to ensure all dry ingredients are evenly distributed.
- Gradually blend the dry ingredient mixture into the molasses mixture using the mixer on low speed, creating a uniform batter. Gently fold in the rum-soaked raisins and chopped crystallized ginger using a spatula.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center emerges clean and the top is golden brown.
- Allow the gingerbread to cool completely in the pan. Prepare the glaze by whisking orange juice and confectioners’ sugar until smooth. Drizzle over the cooled gingerbread, allowing it to cascade down the sides. Let the glaze set for 10-15 minutes before cutting into 9 equal squares.
Notes
- Enhance raisin depth by soaking them overnight in your favorite rum for a luxurious flavor boost.
- Warm ingredients like eggs and butter create smoother, more even cake batter consistency.
- Gentle folding prevents gluten development, keeping the cake tender and light.
- Completely cool cake on a wire rack to prevent soggy bottom and maintain crisp edges.
- Drizzle glaze when cake reaches room temperature for perfect smooth coverage.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 365 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg