Gingerbread Cake with Tangerine Glaze

cake with icing

This is a very moist cake that has a rich, dark molasses flavor, but is not overly sweet. It’s easy to make and can be wrapped and put into the freezer. I love holiday recipes that can be made ahead. I usually add the icing after taking it out of the freezer.



Orange Icing


  1. preheat oven to 350º and line a loaf pan with parchment paper. Using the wrapper from the butter, grease the parchment paper.
  2. Whisk together the dry ingredients: flour, baking soda and spices (if using essential oils, wait to add to the wet ingredients)
  3. In a large glass measuring cup or bowl, whisk together the molasses and hot water.
  4. In a large bowl using a hand mixer or a stand-mixer fitted with the paddle attachment, beat the butter on high until smooth.
  5. Add the brown sugar and beat again until fairly smooth, scraping down the sides.
  6. On medium speed, add in the eggs and vanilla and any essential oils if using.
  7. With the mixer on low, add in the molasses and water and mix until just combinesd
  8. Add in the dry ingredients slowly and mix until combined. Batter will be thin, but should not have any lumps.
  9. Pour batter into prepared loaf pan and bake for 50-55 minutes or until a toothpick is inserted in the center and comes out clean.
  10. Allow to cool completely then transfer to a wire rack.
  11. Whisk together the confectioners’ sugar and tangerine juice, essential oil drops and drizzle over cooled cake.

Keywords: cake, gingerbread

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