Monday, November 11, 2013

Glazed Gingerbread Cake



Ingredients

         CAKE:
         1 cup raisins
         1 cup molasses
        1/2 cup packed brown sugar
         1/3 cup each strong brewed coffee, orange juice and canola oil
        3 Eggs
        3 cups whole wheat flour
         1/4 cup nonfat dry milk powder
         1 tablespoon ground ginger
        1 tablespoon grated orange peel
         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
        4 tablespoons milk
        2 tablespoons butter, melted
         1/4 teaspoon vanilla extract

Directions

    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, coffee, orange juice and oil 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 55-60 minutes or until toothpick inserted in center comes out clean. 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.

GLAZE:
     2-1/2 cups confectioners' sugar
    4 tablespoons milk
    2 tablespoons butter, melted
     1/4 teaspoon vanilla extract

Yield: 12 servings.

This recipe comes from Taste of Home, find it here.

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