Glazed Gingerbread Cake

Name: Glazed Gingerbread Cake
Ingredients: 1 cup raisins; 1 cup molasses; 1/2 cup packed brown sugar; 1/2 cup canola oil; 1/3 cup each strong brewed coffee and orange juice; 2 tablespoons water; 3 large eggs; 3 cups all-purpose flour; 1/4 cup nonfat dry milk powder; 1 tablespoon ground ginger; 1 tablespoon grated orange zest; 1 teaspoon cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon each ground cinnamon, mace and nutmeg; 2-1/2 cups confectioners' sugar; 1/4 cup 2% milk; 2 tablespoons butter, melted; 1/4 teaspoon vanilla extract

18 ingredients

4 steps

Ingredients

1 cup raisins
1 cup molasses
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup each strong brewed coffee and orange juice
2 tablespoons water
3 large eggs
3 cups all-purpose flour
1/4 cup nonfat dry milk powder
1 tablespoon ground ginger
1 tablespoon grated orange zest
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon each ground cinnamon, mace and nutmeg
2-1/2 cups confectioners' sugar
1/4 cup 2% milk
2 tablespoons butter, melted
1/4 teaspoon vanilla extract

Directions

1

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Place raisins in a small bowl; add boiling water to cover and let stand 5 minutes. Drain.
2

In a large bowl, whisk molasses, brown sugar, oil, coffee, orange juice and water until blended. In a small bowl, beat eggs on high speed 3-4 minutes or until thick and lemon-colored. In another bowl, whisk remaining cake ingredients. Add to molasses mixture alternately with eggs, mixing just until combined. Fold in raisins.
3

Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool 10 minutes before removing from pan to a wire rack to cool completely.
4

In a small bowl, mix glaze ingredients until smooth. Pour over cake.