I grew up in a house where there was always a loaf of gingerbread cake in the bread bin. Close beside it would be a lump of butter, kept at room temperature which was great for spreading on the gingerbread. I certainly took my moms baking for granted.
Those days are gone now. I don’t have a bread bin and my butter is kept in the fridge which causes me great distress when I need to spread some on my toast (kidding). After growing up with room temperature butter I seem to be doing okay. Does anyone else keep their butter on the counter? Eggs have a similar issue. Most Europeans are able to keep their eggs at room temperature. This is because the eggs haven’t been put through a vicious wash cycle, like they are in the U.S. which scrubs away an important protective part of the shell.
My gingerbread cake mood swing came from the slices of Starbucks iced gingerbread loaf cake. I could have made it in an original loaf pan like they do, but then the icing to cake ratio is all out of whack. You’d think I had better things to think about than stuff like this right? Making it in a cake pan gives you more icing with each bite, I’m a taste everything together guy and I still question my kids when I see them lick the frosting from a cupcake first and then eating the cake. I can always trust my kids to be honest when they look at me with frosting covered noses and tell me I’m the weird one. Whatever little people…
You should make this cake and eat large squares of it along with some really strong coffee, that’s what I’ll be doing.
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A moist gingerbread cake with orange frosting.
- For The Cake:
- 3 cups all purpose flour
- 5 tsp ground ginger
- 3 tsp ground cinnamon
- 2 tsp baking soda
- 1 cup unsalted butter 2 sticks
- 1 cup packed dark brown sugar
- 9 tbsp dark molasses
- 1/2 pint milk slightly warmed
- 2 large eggs
- For The Icing:
- 1 1/4 cups powdered sugar
- 8 ounces cream cheese at room temperature
- 2 tsp vanilla extract
- Zest of one large orange
Preheat the oven to 300 degrees F. Grease and line a 13 x 9 baking tray with parchment paper.
in a large bowl combine the flour, ginger and cinnamon and set aside.
Melt the butter and then add the sugar and molasses to it whisking until smooth.
Add the wet ingredients to the flour mix and then add the beaten egg, stirring until well mixed.
Add the baking soda to the milk and mix until it's dissolved.
Gradually add the milk in small amounts to the rest of the ingredients stirring as you go until the mixture is smooth and lump free.
Pour the batter into the prepared pan and bake in the oven for 25 minutes or until the center of the cake springs back up when gently pressed.
Place the cream cheese in the bowl of a stand mixer and beat for 2 minutes.
Add the powdered sugar and mix on low speed until it comes together. Turn the mixer to high and beat for another 5 minutes.
Add the vanilla and the orange zest and gently mix through. Keep in the refrigerator until ready to use.
Let the cake cool before spreading the cream cheese icing evenly over the top of the cake.
Slice into even squares and serve.
This cake is best served at room temperature. Store in a sealed container in the refrigerator for any longer periods of time.