Gingerbread cake
Enjoy the warm, comforting flavors of this Gingerbread Cake, made with a perfect blend of spices, brown sugar, and maple syrup. This easy-to-follow recipe features a rich, moist cake topped with a luscious orange glaze and crunchy walnuts. Perfect for holiday gatherings or a cozy winter treat!
- 26 Mar 2025
- Cook time 30 min
- Prep time 45 min
- 24 Servings
- 13 Ingredients
This delightful Gingerbread Cake is a perfect treat for the holiday season, combining the rich flavors of ginger, spices, and maple syrup. It's a moist and flavorful cake, topped with a luscious orange glaze and crunchy walnuts that add an extra layer of texture and taste.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, self-raising flour, baking soda, ground ginger, and spice mix. Set aside.
- In another bowl, whisk together the brown sugar, olive oil, and maple syrup until well combined.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the milk and mix until smooth.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the chopped walnuts.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar and orange juice until smooth.
- If the glaze is too thick, add a little more orange juice; if it's too thin, add more powdered sugar until you reach the desired consistency.
- Once the cake has cooled completely, pour the glaze over the top, spreading it evenly with a spatula.
- Allow the glaze to set for about 15-20 minutes before serving.
- Slice the gingerbread cake into squares or rectangles, and serve with a hot beverage of your choice. Enjoy!
Tips:
- Ensure all ingredients are at room temperature before starting. This helps them blend more evenly and produce a smoother batter.
- Sift the flours and powdered sugar to ensure there are no lumps in the batter and glaze.
- Lining the baking pan with parchment paper will help in easy removal of the cake after baking.
- You can substitute olive oil with a neutral oil like vegetable or canola oil for a milder flavor.
- Be careful not to overmix the batter after adding the flour to keep the cake light and fluffy.
- Test the cake for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
- Allow the cake to cool completely before pouring the orange glaze over it to prevent the glaze from melting and soaking into the cake too much.
Whether served as a dessert or a sweet snack, this Gingerbread Cake is sure to be a hit with family and friends. Its comforting flavors and festive aroma will undoubtedly make it a favorite for many occasions. Try this recipe and enjoy a slice of this delicious and heartwarming cake!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 210kcal | 10% |
| Protein | |
| Protein 3.68g | 2% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 1.08g | 3% |
| Sugar 24g | 24% |
| Fat | |
| Fat 14g | 17% |
| Saturated 1.85g | 6% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 12ug | 1% |
| Choline 22mg | 4% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.36mg | 2% |
| Vitamin B6 0.08mg | 4% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 2.67mg | 3% |
| Vitamin E 0.13mg | 1% |
| Vitamin K 0.32ug | 0% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 0.68mg | 6% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 63mg | 5% |
| Potassium, K 110mg | 3% |
| Selenium, Se 4.67ug | 8% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 20g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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