"A deliciously moist gingerbread load cake with the most tender crumb. This cake is generously spiced with all the wonderful aromatics of the season. Top this delicious loaf with a bright citrus glaze made from freshly squeezed orange juice and powdered sugar. Its the perfect complement to the warm spiciness of the cake."
Citrus Glazed Gingerbread Loaf Cake
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Prep time 20mins
Cook time 45mins
Recipe Card
ingredients
- 1/3 cup molasses
- 1/3 cup very warm water
- 1 1/2 cups cake flour
- 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2/3 cup packed brown sugar (light or dark)
- 1 zested orange
- 1/2 cup olive oil
- 1 room temperature large egg
- 1 tablespoons vanilla extract
- 1/2 cup room temperature buttermilk
- 1 cup sifted powdered sugar
- 3 tablespoons freshly squeezed orange juice
Method
Step 1
Preheat the oven to 350F. Line a 9X5 loaf pan with parchment paper, leaving 1-2" excess along the longer sides of the pan. This helps with removeal once the loaf has baked. Set aside. If making your own buttermilk, add 1 tsp lemon juice to the 1/2 c whole milk now. It needs about 10 minutes to curdle. Heat water to very warm (about 100F) in a heat proof container. Pour molasses into the water. Miz well to combine. Set aside.
Step 2
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. Set aside.
Step 3
Using a whisk, spatula or electric mixer, whisk the orange zest and sugar together until the sugar somewhat resembles wet sand. This is from the oils releasing and incorporating into the sugar. If this doesn't happen, or you want more orange flavor, add 1/2 tsp orange extract and repeat. Whisk together the sugar and oil until well combined. Whisk in the egg and vanilla. Mix until well combined. Whisk in the thinned out molasses. Mix until well combined.
Step 4
Stir in the dry ingredients and buttermilk to the wet, alternating in this order: dry, buttermilk, dry, buttermilk, dry. Leave a few flour or milk streaks before adding the next. If needed, switch to a wooden spoon or spatula for this step. Pour batter into the prepared loaf pan. Smooth the top of the batter.
Step 5
Bake at 350 F for 45-55 minutes. Around 40 minutes, do the first check of the cake. Check to make sure the top isn't burning. If the top is browning too much, place a tent foil over the top for the remainder of the time. Bake an additional 5-7 minutes before checking for doneness. The edges of the cake will have pulled slighly from the pan and a toothpick inserted into the center will come out clean or with a few moist crumbs. If the toothpick comes out wet or "gummy," the cake will most likely need an addtional 10-20 minutes from that point. Check every 5-10 until done.
Step 6
Remove the loaf cake from the oven to cool in the pan for 15-20 minutes. Remove the cake from the pan after about 20 minutes. Cool to room temperature on the cooling rack. Make the glaze by whisking together the powdered sugar and the orange or lemon juice. 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!