A traditional flavourful spice cake that warms the spirit and enlivens the senses. A perfect holiday treat served with coffee, tea or some hot cocoa.
Gingerbread Cake with Lemon Glaze
Ingredients Makes: 9×9-inch cake Time: 1 hour
1/4 cup unsalted butter, warmed to room temperature
1/4 cup extra-virgin olive oil
1/2 cup sugar
1/2 cup molasses
1 large egg, mixed
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon powder
1 tsp ground ginger powder
1/2 tsp ground cloves
1/4 tsp all-spice powder
1/4 tsp sea salt
1/2 cup hot purified water
1/4 cup powdered sugar
1 Tbsp lemon juice
Prepare oven and cake pan. Preheat oven to 350 degrees F (175 degrees C). Grease and the lightly flour a 9-inch square pan.
Cream together wet ingredients. In a large bowl cream together the sugar, oil and butter. Beat in the egg, and mix in the molasses.
Combine dry ingredients. In a separate bowl sift together the flour, baking soda, sea salt, cinnamon, ginger, all-spice and cloves.
Combine the wet and dry ingredients. Blend the flour mixture into the molasses mixture just until a creamed mixture forms, then stir in the hot water and whisk until the batter is smooth, about 1 minute.
Pour batter into the prepared pan. Pour the batter evenly into the pan, scraping the sides of the bowl with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake. Bake cake in the preheated oven until a toothpick or thin knife inserted into the center comes out clean, 35 to 40 minutes. Allow the cake to cool in the pan for a few minutes before gently removing and transferring to a plate.
Prepare and spread icing. Mix the powdered sugar and lemon juice in a bowl until the sugar dissolves.
Pour the lemon juice mixture evenly over the top of cake while the cake is still hot. Spread the mixture around gently with a spatula to ensure even distribution. Let the cake cool completely before serving. Serves best when cut into slices.
Recipe shared by: J. Marshall
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