Description
A spiced cake with dark orange and ginger flavors, perfect for the holiday season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
- Optional: Glaze (made from powdered sugar and milk)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a similar-sized cake pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the molasses and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet mixture, alternating with the hot water. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix.
- Pour the batter into the prepared loaf or cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- If desired, prepare a simple glaze by mixing powdered sugar with a little milk until smooth. Drizzle over the cooled cake. Dust the top lightly with powdered sugar for an added touch.
- Slice the cake and serve it on a simple white plate. Enjoy the moist, spiced crumb with a cup of tea or coffee!
Notes
- For an extra kick, consider adding chopped crystallized ginger to the batter.
- This cake can be stored in an airtight container at room temperature for several days or frozen for longer storage.
- The flavors of the cake improve after a day, making it a great make-ahead dessert.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Dark Orange Gingerbread Cake