Ina Garten’s Gingerbread Cake is made with dark rum or water, golden raisins, unsalted butter, unsulphured molasses, sour cream, orange zest, all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, kosher salt, minced dried crystallized ginger, confectioners’ sugar, and orange juice, creating a tasty treat that’s ready in 1 hour and 10 minutes!
Try More Ina Garten Recipe:
? Why You’ll Love This Gingerbread Cake Recipe:
- Moist and flavorful with a perfect balance of spices.
- Simple to make, requiring basic pantry ingredients.
- Infused with the warmth of rum-soaked raisins and zesty orange.
❓ What Is Ina Garten Gingerbread Cake Recipe?
Ina Garten’s Gingerbread Cake blends molasses, spices, and orange zest into a moist batter with rum-soaked raisins. Topped with a citrus glaze, it’s a cozy, flavorful treat perfect for any occasion.
? Ina Garten Gingerbread Cake Ingredients
- 1/4 cup dark rum or water
- 1/2 cup golden raisins
- 1/4 pound (1 stick) of unsalted butter
- 1 cup unsulphured molasses
- 1 cup (8 ounces) sour cream
- 1 1/2 teaspoons grated orange zest
- 2 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/3 cup minced dried crystallized ginger (not in syrup)
- 1 cup confectioners’ sugar, optional
- 2 tablespoons plus 1 teaspoon freshly squeezed orange juice
? How To Make Ina Garten Gingerbread Cake
- Set oven temperature to 350 degrees Fahrenheit. Line an 8 by 8-inch cake pan with parchment paper and grease it. Flour and grease the pan.
- Put the raisins and rum in a small saucepan, cover, and bring to a boil. Remove from the heat and put aside.
- Toss the molasses and butter into a separate small saucepan and cook over medium heat until they boil.
- Transfer the mixture to the paddle attachment bowl of an electric mixer. Allow it to cool for 5 minutes before blending in the sour cream and orange zest.
- In a separate small bowl, combine the salt, ginger, cinnamon, cloves, baking soda, and flour. Combine by mixing with your hands.
- Mix the flour and molasses mixtures slowly with the mixer on low speed until smooth. Scoop out the raisins and, using a spatula, stir in the crystallized ginger and raisins.
- Transfer to the prepared pan and bake for around 35 minutes, or until a toothpick inserted in the center comes out clean. Leave aside until cooled entirely.
- Mix the orange juice and confectioners’ sugar, then pour it over the gingerbread and let it drip down the sides. Let the glaze set. Make 9 equal squares out of the gingerbread.
? Recipe Tips
- Soak raisins in rum for extra flavor, or use water for a non-alcoholic version.
- Ensure ingredients are at room temperature for proper blending.
- Don’t overmix the batter to avoid a tough texture.
- Let the cake cool completely before glazing for the best presentation.
? What To Serve With Gingerbread Cake?
Serve With Gingerbread Cake with a dollop of Apple Chutney, a scoop of vanilla ice cream, a cup of Autumn Sangria or coffee, or a glass of strawberry lemonade.
? How To Store Leftovers Gingerbread Cake?
- At Room Temperature: Preserve leftover gingerbread cake in a cake keeper for up to 5 days.
- In The Fridge: Refrigerate leftover gingerbread cake in an airtight container for up to 1 week.
- In The Freezer: Freeze tightly wrapped leftover gingerbread cake slices for up to 3 months.
? How To Reheat Leftovers Gingerbread Cake?
- Oven: Arrange leftover gingerbread cake slices on a baking sheet and warm on a preheated oven at 350°F for 10-15 minutes.
- Microwave: Heat leftover gingerbread cake slices on a microwave-safe plate on medium power for 15-30 seconds, or until warmed through.
FAQs
Why did my gingerbread cake fall?
Your gingerbread cake may fall if you’ve added excessive leavening agents, leading to rapid rise and subsequent collapse during baking.
Why did my gingerbread cake crack on top?
Your gingerbread cake may crack on top if your oven is too hot, causing the outer layer to cook faster.
Why did my gingerbread cake come out crumbly?
Your gingerbread cake may be crumbly if you’ve used too much flour, resulting in a dry and overly dense texture.
What is the difference between spice cake and gingerbread cake?
The key difference lies in gingerbread’s distinct flavor from cloves and molasses, setting it apart from the more general pumpkin spice.
Try More Ina Garten Recipe:
Ina Garten Gingerbread Cake Nutrition Facts
Amount Per Serving
- Calories 263
- Total Fat 12.1g
- Saturated Fat 3.1g
- Cholesterol 24mg
- Sodium 242mg
- Potassium 325mg
- Total Carbs 36g
- Net Carbs 36g
- Protein 3g
Ina Garten Gingerbread Cake
Description
Ina Garten’s Gingerbread Cake is made with dark rum or water, golden raisins, unsalted butter, unsulphured molasses, sour cream, orange zest, all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, kosher salt, minced dried crystallized ginger, confectioners’ sugar, and orange juice, creating a tasty treat that’s ready in 1 hour and 10 minutes!
Ingredients
Instructions
- Set oven temperature to 350 degrees Fahrenheit. Line an 8 by 8-inch cake pan with parchment paper and grease it. Flour and grease the pan.
- Put the raisins and rum in a small saucepan, cover, and bring to a boil. Remove from the heat and put aside.
- Toss the molasses and butter into a separate small saucepan and cook over medium heat until they boil.
- Transfer the mixture to the paddle attachment bowl of an electric mixer. Allow it to cool for 5 minutes before blending in the sour cream and orange zest.
- In a separate small bowl, combine the salt, ginger, cinnamon, cloves, baking soda, and flour. Combine by mixing with your hands.
- Mix the flour and molasses mixtures slowly with the mixer on low speed until smooth. Scoop out the raisins and, using a spatula, stir in the crystallized ginger and raisins.
- Transfer to the prepared pan and bake for around 35 minutes, or until a toothpick inserted in the center comes out clean. Leave aside until cooled entirely.
- Mix the orange juice and confectioners’ sugar, then pour it over the gingerbread and let it drip down the sides. Let the glaze set. Make 9 equal squares out of the gingerbread.
Notes
- Soak raisins in rum for extra flavor, or use water for a non-alcoholic version.
Ensure ingredients are at room temperature for proper blending.
Don’t overmix the batter to avoid a tough texture.
Let the cake cool completely before glazing for the best presentation.