Ina Garten Gingerbread Cake

The first bite reminded me of a gingerbread I had years ago at a little café in Edinburgh—moist, deeply spiced, and unexpectedly bright with citrus. I tried to recreate it from memory once, but mine came out heavy, a little flat. It didn’t have that Ina finish.

Then I found this version—and made a few quiet changes. I soaked the raisins a little longer, switched to a richer butter, and warmed the glaze before pouring.

That’s when the whole thing came alive.

What Surprised Me Most (In a Good Way)

This isn’t a gingerbread meant to be built into houses. It’s soft and fragrant, almost pudding-like around the edges. What makes it work is restraint—just enough spice, not too sweet, and the unexpected elegance of orange zest and crystallized ginger. The rum-soaked raisins? They don’t shout. They whisper.

My Ingredient Notes

• Dark rum (or water) – I’ve done both. Rum deepens the flavor, but water works if you’re serving kids or just prefer a simpler taste. Either way, soak the raisins. It makes a difference.
• Golden raisins – Don’t skip. They puff up and melt slightly into the cake, giving it an old-fashioned warmth.
• Unsalted butter – I use the European-style kind (like Plugrá) for a richer crumb. It matters here.
• Unsulphured molasses – This is key. Regular molasses can taste harsh. Unsulphured is smoother, rounder, and just right.
• Sour cream – Makes the cake tender. I’ve tried yogurt—it works, but not quite the same tang.
• Orange zest – This isn’t just garnish. It lifts everything. Fresh is non-negotiable.
• Crystallized ginger – Adds chewy heat in bites. I once used fresh ginger instead—it overwhelmed the balance.

Swaps That Actually Worked

• Greek yogurt instead of sour cream – Works in a pinch, but use full-fat. Anything less made the crumb too dry.
• Chopped dried apricots instead of raisins – Subtle and bright. Lovely in spring.
• Spelt flour for 1 cup of the AP – Added a nutty note without changing the texture much.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Cake sank in the middle	Batter too warm when sour cream was added	Let molasses-butter mixture cool for a solid 5 min
Glaze soaked into cake	Didn’t let it cool fully before glazing	Wait. The whole top should feel cool to the touch
Tough edges	Overbaked or used a metal pan without parchment	Use parchment and check at 30 min with a toothpick

How to Make Ina Garten’s Gingerbread Cake

1. Prep your pan: 8×8-inch square, greased and lined with parchment. Don’t skip the parchment—it makes removal simple and clean.
2. Soak the raisins: Simmer the raisins and rum (or water) in a small saucepan. Once it hits a boil, turn off the heat and let them steep. This softens them and draws out sweetness.
3. Make the molasses base: In a second saucepan, bring molasses and butter just to a boil—then immediately pour it into your mixing bowl. Let it cool 5 minutes, no less. If it’s too hot, it curdles the sour cream.
4. Mix in the dairy and zest: Blend in the sour cream and orange zest once cool. It should look glossy and thick.
5. Combine dry ingredients: Whisk flour, spices, salt, and baking soda. Mixing with your hands helps break up clumps, especially with cloves.
6. Bring it all together: Slowly mix dry into wet, low speed. Batter will be thick and sticky. Gently fold in the soaked raisins and minced crystallized ginger.
7. Bake: Pour into the prepared pan, smooth the top, and bake at 350°F for about 35 minutes. A toothpick should come out just clean—moist crumbs are good.
8. Cool completely: This is critical. Warm cake + glaze = soggy topping.
9. Glaze: Mix confectioners’ sugar and orange juice until pourable. Drizzle over the cooled cake and let it drip. The citrus scent should bloom right away.

Tiny Habits, Better Results

• I zest directly into the bowl—those oils that spray out? That’s flavor you want in the batter, not stuck on your microplane.
• I warm the orange juice slightly before making the glaze. It dissolves the sugar better and sets more evenly.
• Don’t cut the cake until the glaze is fully set. I usually wait 30 minutes.

Next-Day Tips

• Room temp: Keeps well under a dome or wrapped loosely for 3–4 days.
• Fridge: Fine for up to a week, but let it come to room temp before serving—or warm it slightly to bring back softness.
• Freezer: Freeze in squares, unglazed. Thaw, then glaze fresh.
• Serving ideas: I love it with a dollop of mascarpone or spiced whipped cream. Also shockingly good with lemon curd.

Quick Questions, Real Answers

Q: Can I skip the glaze?
A: You can, but the orange glaze is what ties it all together. It adds lift to the deep molasses base.

Q: Is this spicy?
A: It’s warmly spiced, not hot. The crystallized ginger adds a little tingle, but it’s balanced.

Q: Can I double the recipe?
A: Yes—use a 9×13 pan, and check the center after 40 minutes.

Q: Is it okay to use blackstrap molasses?
A: I wouldn’t. It’s too bitter and overpowering for this delicate balance.

Try More Recipes:

• Ina Garten Cranberry Muffins
• Ina Garten Pear Tart
• Ina Garten Blueberry Crumb Cake