Gingerbread Cake with Orange Icing
I love a beautiful cake pan almost as much as the cake that bakes within it!
Hussein and I were at the mall last weekend and I had to stop and have a look (and only a look, I promised) at William Sonoma when I came across the most beautiful Nordic Ware pan. I *had* to have it.
I then set out to make a special cake flavor to go with this oh *so* special pan. I wanted it to be festive, reminiscent of the season and unlike other cakes that I have made before.
I decided on a gingerbread cake and landed on this recipe from Bon Appetit. I paired it with a very simple orange icing 😀
Gingerbread Cake with Orange Icing
Prep time:
Cook time:
Total time:
Serves: 8 servings
Ingredients
- Gingerbread Cake
- 3/4 cup canola oil
- 1/2 cup molasses
- 3/4 cup dark brown sugar
- 3/4 cup boiling water
- 2 large eggs
- 2 cups all purpose flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1 teaspoon orange zest
- Orange Icing
- 2 cups powdered sugar
- 2 1/2 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat oven to 350 degrees. Spray 9inch baking pan with non-stick baking spray.
- In a bowl, mix oil, brown sugar and molasses until well combined.
- Add the eggs, one at a time, mixing well in between each addition.
- Sift together flour, salt, baking soda, cinnamon, ginger, clove.
- Add the flour to the wet ingredients. Also add in the boiling water and orange zest.
- Mix until all ingredients are combined, being careful not to overmix.
- Bake for 35 minutes, or until a cake tester inserted into the center of the cake comes out clean
- Allow the cake to cool completely
Icing
- Mix powdered sugar with orange juice and zest, until well combined
- Use a pipping bag to decorate your cake
- Enjoy 🙂
