Citrus Glazed Gingerbread 

A deliciously moist gingerbread load cake with the most tender crumb, topped with an orange glaze. This cake is generously spiced with all the wonderful aromatics of the season.

Preheat the oven to 350F. Line a 9X5 loaf pan with parchment paper, leaving 1-2" excess along the longer sides of the pan. Heat water to very warm (about 100 F) in a heat proof container. Pour molasses into the water.

Step 1:  

In a medium size mixing bowl, whisk together the cake flour, all purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg and salt.

Step 2:  

Using a whisk, spatula or electric mixer, whisk the orange zest and sugar together until the sugar somewhat resembles wet sand. Whisk together the sugar and oil until well combined. Whisk in the egg, vanilla and molasses. 

Step 3:  

Stir in the dry ingredients and buttermilk to the wet, alternating in this order: dry, buttermilk, dry, buttermilk, dry. Pour batter into the prepared loaf pan. Smooth the top of the batter. 

Step 4:  

Bake at 350 F for 45-55 minutes. Remove the loaf cake from the oven to cool in the pan for 15-20 minutes. Remove the cake from the pan to cool to room temperature on the cooling rack.

Step 5:  

Make the glaze by whisking together the powdered sugar and the orange or lemon juice.

Step 6:  

Pour the glaze on the gingerbread loaf while still slightly warm or at room temperature. Cool the glazed cake an additional 30-45 minutes on the cooling rack. Slice and enjoy!

Step 7:  

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