Gingerbread Cake
Our moist and deliciously spiced gingerbread cake is a holiday tradition. It's perfectly festive for the holidays - Thanksgiving to Christmas!
Servings 1 loaf
Ingredients
- 2 eggs
- ¼ cup granulated sugar
- 1 cup milk
- ½ cup mild molasses
- ½ cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 pinch salt
- 1 orange zest
Icing
- 1 cup heavy cream
- 2 tablespoon confectioner's sugar
For decoration:
- ½ cup pomegranate
- 3 dried orange slices
- Rosemary
Instructions
- Preheat the oven to 350ºF.
- In a large mixing bowl, whisk the eggs, sugar and molasses for 3 minutes.
- Add oil and milk and mix again.
- Place a sieve over the bowl and put all the dry ingredients (flour, baking powder, vanilla, cinnamon, ginger) into the sieve. Sift into the liquid mixture. and mix well.
- Grate the orange peel into the mixture and mix it with a spatula.
- Bake at 350ºF degrees for 40-50 minutes. (until the toothpick test comes out clean or when the top springs back when lightly pressed)
Icing
- Whisk the cold cream and confectioner's sugar in a bowl.
- Spread with a spoon on the cooled cake.
For decoration:
- Decorate with orange, pomegranate and rosemary and serve.