Posted on by Lia Fireheart

Glazed Gingerbread Cake

Jump to Recipe Print Recipe

Glazed Gingerbread Cake

Ingredients

  • Pan Prep

  • 2 Tbsp melted butter

  • flour

  • Cake

  • 2 cups all purpose flour

  • 2 Tbsp cornstarch

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 2 tsp ground ginger

  • 1 tsp cinnamon

  • 1/2 tsp ground cloves

  • 1/2 tsp ground allspice

  • 1/4 tsp freshly grated nutmeg

  • 4 Tbsp unsalted butter, at room temperature

  • 1/3 cup vegetable oil

  • 1 cup white sugar

  • 2 large eggs, at room temperature

  • 1/4 cup molasses

  • 3/4 cup half and half (you can also use buttermilk or milk)

  • Glaze

  • 2 cups confectioner’s sugar, sifted

  • 5 Tbsp water, approximate

Directions

  • Preheat the oven to 350F.
  • Prep your bundt pan by brushing with melted butter and then dusting with flour. Be sure to get in all the crevices.
  • Whisk the flour, cornstarch, baking powder, salt, and spices together in a bowl.
  • Cream the butter and oil together with the sugar. Blend in the eggs and molasses.
  • Add the dry ingredients alternating with the half and half, beginning and ending with the dry. Mix just until thoroughly combined, but don’t over mix.
  • Pour the batter into the prepared pan and bake for about 40-45 minutes, or just until done in the middle…you can check with a toothpick.
  • Let the cake cool in the pan for 15 minutes, then gently loosen the edges and carefully invert onto a cooling rack.
  • Whisk the confectioner’s sugar with the water to form a smooth glaze. Paint the glaze onto the cake with a pastry brush. The first layer will sink right in. Brush on 2 more layers to build up the glaze. (This makes a little more glaze than you will probably need, but better to be safe than sorry.)

Notes