Just because the Holidays are over, doesn't mean you've seen the last of gingerbread recipes, no ma’am (or sir). After all, if foods were only allowed to be made during certain times of the year, we would all get pretty bored with eating.
And after you get a taste of this gingerbread cake, you'll agree with me.
I added a secret ingredient to this gingerbread cake to keep it moist. Well, not really a secret because I’m about to tell y’all right now…{whispering}…pumpkin. Yep, you heard right, pumpkin is my secret ingredient to help keeping this gingerbread cake moist.
Along with this scrumptious orange cream cheese frosting and a touch of candied ginger to top it all off, Oh My! You won’t ever think that gingerbread is only for December again.
The orange cream cheese frosting is light and pairs well with the gingerbread. While the candied ginger adds an extra zing to top it off.
Each of the flavors are delicious all by themselves, but layer them upon each other and it becomes a flavor party for your taste buds!
This gingerbread cake will soon become a favorite of yours, no matter what time of year it is!
Gingerbread Cake
Makes 1 and ½ loafs or one 9” x 9” cake
Ingredients
2 and 1/3 cups all-purpose flour, sifted
1 and ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon sea salt
2 teaspoons ground ginger
1 and ½ teaspoons cinnamon
¾ teaspoon nutmeg
¼ teaspoon ground cloves
1/8 teaspoon allspice
2 large eggs
1 cup pure pumpkin puree
¾ cup light brown sugar
¼ cup coconut sugar
¾ cup molasses
¾ cup unsalted butter, melted
1 cup ginger infused hot water*
Directions
Preheat oven to 325F degrees.
Grease 9 ½” x 5 ½” x 3” loaf pan and a 5 ½” x 5 ½” x 2” dish with butter or a non-stick spray. Can also line pans with parchment paper. Or you can use a 9” x 9” square pan. Set aside.
In a medium mixing bowl, add the sifted flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, cloves, and allspice. Set aside.
Combine eggs, pumpkin puree, brown sugar, coconut sugar, molasses, and butter into a large mixing bowl. Blend together until smooth.
Mix in ginger infused hot water.
Slowly add in dry ingredients, blending thoroughly.
Pour mixture into prepared pans. Leaving about ½” to 1” from the top.
Place into preheated oven and bake for 60-70 minutes for loaf pans, or until knife inserted into middle comes out clean.
Remove from oven and let cool for 15 minutes. After 15 minutes, remove loaf from pan and cool thoroughly on wire rack before frosting.
*For 9” x 9” square pan, bake for 35-40 minutes at 325F degrees and let cool in dish before frosting.
How to make Ginger Infused Water
Ingredients
2 and ½ cups water
2 ounces fresh ginger, peeled and sliced
Directions
Add water and prepared ginger to a small saucepan. Bring to a boil and continue boiling for another 15-20 minutes, or until ginger softens.
Remove saucepan from heat and set aside.
Orange Cream Cheese Frosting
Ingredients
1/4 cup ginger infused water
1/4 cup orange juice
4-5 cup powdered sugar
2 cups heavy whipping cream
1/2 teaspoon ground ginger
8 ounces cream cheese, softened to room temperature
1 teaspoon vanilla extract
3/4 teaspoon orange extract
Directions
Add all ingredients into a large mixing bowl and using your whip attachment, whip until mixture gets soft to firm peaks. Refrigerate until gingerbread cake is thoroughly cooled.
Once cake is cooled, spread over top of loaf and serve.
*Helpful Hints*
- Recipe for how to make your own candied ginger at home is coming later this week.
- Orange Cream Cheese frosting can also be served as a dollop over individual gingerbread cake slices before serving.
Inspired by ~ Old Fashioned Gingerbread Cake.
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Shared with: Foodie Friends Friday Linky Party #131, Sweet and Savoury Sundays #97
