GLAZED GINGERBREAD CAKE

Glazed Gingerbread Cake image

This is a favorite dessert during the holidays and at special occasions. I've tried creating a glaze of some sort to drizzle over this moist, flavorful cake, but have found that it's delicious as is. A tall glass of cold milk is the only addition I'd suggest.-Edith Ekstedt, Paso Robles, California

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

CAKE:
1 cup raisins
1 cup molasses
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup each strong brewed coffee and orange juice
2 tablespoons water
3 large eggs
3 cups all-purpose flour
1/4 cup nonfat dry milk powder
1 tablespoon ground ginger
1 tablespoon grated orange zest
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon each ground cinnamon, mace and nutmeg
GLAZE:
2-1/2 cups confectioners' sugar
1/4 cup 2% milk
2 tablespoons butter, melted
1/4 teaspoon vanilla extract

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Place raisins in a small bowl; add boiling water to cover and let stand 5 minutes. Drain., In a large bowl, whisk molasses, brown sugar, oil, coffee, orange juice and water until blended. In a small bowl, beat eggs on high speed 3-4 minutes or until thick and lemon-colored. In another bowl, whisk remaining cake ingredients. Add to molasses mixture alternately with eggs, mixing just until combined. Fold in raisins. , Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, mix glaze ingredients until smooth. Pour over cake.

Nutrition Facts : Calories 452 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 163mg sodium, Carbohydrate 88g carbohydrate (56g sugars, Fiber 4g fiber), Protein 7g protein.