Get in the festive spirit any time of year with this easy Gingerbread Cake recipe, a delicious blend of cozy spices and sweet surprises.
It’s topped with an orange glaze and garnished with candied walnuts for a fresh zest and a crunchy twist to a seasonal favorite.
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Why I Love This Recipe
As much as I love my more traditional Gingerbread Loaf with Cream Cheese frosting, I really like the contrast of cozy gingerbread spices and refreshing citrus kick in this recipe. I also give the option of adding citrus zest to my Coffee and Baileys Mini Bundt Cakes because of how well a little citrus can work with cozy flavors.
Adding orange to the recipe transforms it from a winter classic to a versatile, all-season dish. Along with my Orange Upside Down Cake, this a go-to recipe for my winter picnic repertoire, but the citrus gives it a freshness that works just as well for spring picnics.
I find loaf cakes tend to travel better than a traditional round cake. You can also pre-slice this cake and wrap individual slices for easy serving.
Ingredients
Gingerbread Cake Ingredients
Orange Glaze Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Molasses Substitutes: Molasses is key for authentic gingerbread flavor, but in a pinch, there are alternatives such as Dark Corn Syrup, Golden Syrup, or Maple Syrup. You can find a full list of molasses alternatives here.
- Glaze Variations: If orange isn’t preferred, try lemon, lime, or even a vanilla or almond extract for different flavors.
- Nut Substitutions: If walnuts aren’t preferred, use pecans or almonds. They will also work well candied.
- Cupcake Version: Instead of a loaf cake, make cupcakes for individual servings. This idea is great for kids’ parties or birthday picnics where portability is key. Adjust baking time accordingly – cupcakes will bake faster than a loaf. Use the toothpick test outlined below to check doneness. See my tips for transporting cupcakes to ensure your cakes arrive looking great.
Step by Step Instructions
Ginger Bread Cake
Preheat oven to 375F.
Step 1: In a medium bowl, combine brown sugar, spices, and orange zest. Rub the sugar with your fingers to mix the ingredients.
Step 2: Add the eggs and beat them well with a mixer for about 2 minutes until you get a light, foamy texture.
Step 3: Add the molasses and mix again.
Step 4: Pour in the sour cream and stir until combined.
Step 5: Sift the flour with the baking powder. Add the dry ingredients to the wet ingredients and mix well until well combined.
Step 6: Mix in the melted butter with a spatula until you get a light, soft, sticky batter.
Step 7: Prepare a 9×5-inch loaf pan, line it with baking paper, and pour in the batter, spreading it evenly.
Step 8: Bake for 20-25 minutes or until golden brown. Test the doneness of the gingerbread with a toothpick. Place the loaf on a cooling rack to cool while you make the glaze.
Orange Glaze and Candied Walnuts
Step 1: Place the powdered sugar, melted butter, and orange juice in a small bowl.
Step 2: Mix well until you get a smooth, uniform mixture. The glaze should be slightly stiff, but add a small amount of water if it is too thick. If your glaze is too runny, place it in the fridge to set a little while you make the walnuts.
Step 3: Put the sugar and water in a small saucepan over medium heat. Allow the sugar to melt, stirring constantly. When the sugar mixture begins to bubble and thicken, remove from heat. This usually takes 4 to 6 minutes. You should have a caramel texture.
Step 4: Add the coarsely chopped walnuts and stir until the sugar mixture sticks to them. Put the walnuts aside to cool. You may like to spread them on baking paper while they cool to stop them from clumping together too much.
Step 5: Once the gingerbread cake is completely cooled, spread the orange glaze over the loaf and sprinkle with the candied walnuts. Allow the glaze to set a little before serving.
Recipe FAQs
Yes, the gingerbread can be made a day or two in advance. Just ensure it’s stored properly in an airtight container. The glaze and candied walnuts are best made fresh.
Yes, you can freeze this cake. Wrap the cake tightly in plastic wrap and then aluminum foil or baking paper before freezing. Thaw in the refrigerator, then add the fresh glaze and walnuts.
This cake can be stored at room temperature for up to 3 days if properly covered using an airtight container. For longer storage, refrigerate, especially if it’s warm.
Expert Tips
- Room Temperature Ingredients: Bring ingredients like eggs and sour cream to room temperature before mixing. This helps them blend more smoothly and creates a more consistent batter.
- Toothpick Test for Doneness: Use a toothpick to test the cake’s doneness. The cake is ready if it comes out clean or with a few crumbs.
- Cooling Time: Allow the gingerbread to cool completely before applying the orange glaze. This prevents the glaze from melting.
Related Recipes
Have you tried this Gingerbread Cake with Orange Glaze?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Gingerbread Cake with Orange Glaze and Candied Walnuts
Ingredients
Gingerbread Cake
- ½ cup dark brown sugar
- ½ teaspoon powdered clove
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons ginger powder
- ¼ cup orange zest
- 2 eggs
- 3 tablespoons molasses
- ½ cup sour cream
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ½ cup melted butter
Citrus Glaze
- ½ cup powdered sugar
- 2 tablespoons orange juice
- ⅓ cup melted butter
Candied Walnuts
- ⅓ cup dark brown sugar
- 2-3 tablespoons still water
- ¼ cup walnuts - roughly chopped
Instructions
Gingerbread Cake
- Preheat oven to 375℉.
- In a medium bowl, combine brown sugar, spices, and orange zest. Rub the sugar with your fingers to mix the ingredients.
- Add the eggs and beat them well with a mixer for about 2 minutes until you get a light, foamy texture.
- Add the molasses and mix again.
- Pour in the sour cream and stir until combined.
- Sift the flour with the baking powder. Add the dry ingredients to the wet ingredients and mix well until well combined.
- Mix in the melted butter with a spatula until you get a light, sticky batter.
- Prepare a 9×5-inch loaf pan, line it with baking paper, and pour in the batter, spreading it evenly.
- Bake for 20-25 minutes or until golden brown. Test the doneness of the gingerbread with a toothpick. Place the loaf on a cooling rack to cool while you make the glaze.
Orange Glaze
- Place the powdered sugar, melted butter, and orange juice in a small bowl.
- Mix well until you get a smooth, uniform mixture. The glaze should be slightly stiff, but add a small amount of water if it is too thick. If your glaze is too runny, place it in the fridge to set a little while you make the walnuts.
Candied Walnuts
- Put the sugar and water in a small saucepan over medium heat. Allow the sugar to melt, stirring constantly. When the sugar mixture begins to bubble and thicken, remove from heat. This usually takes 4 to 6 minutes. You should have a caramel texture.
- Add the coarsely chopped walnuts and stir until the sugar mixture sticks to them. Put the walnuts aside to cool. You may like to spread them on baking paper while they cool to stop them from clumping together too much.
- Once the gingerbread cake is completely cooled, spread the orange glaze over the loaf and sprinkle with the candied walnuts. Allow the glaze to set a little before serving.
Notes
- Molasses Substitutes: Molasses is key for authentic gingerbread flavor, but in a pinch, there are alternatives such as Dark Corn Syrup, Golden Syrup, or Maple Syrup. You can find a full list of molasses alternatives here.
- Glaze Variations: If orange isn’t preferred, try lemon, lime, or even a vanilla or almond extract for different flavors.
- Nut Substitutions: If walnuts aren’t preferred, use pecans or almonds. They will also work well candied.
- Cupcake Version: Instead of a loaf cake, make cupcakes for individual servings. This idea is great for kids’ parties or birthday picnics where portability is key. Adjust baking time accordingly – cupcakes will bake faster than a loaf. Use the toothpick test outlined below to check doneness. See my tips for transporting cupcakes to ensure your cakes arrive looking great.
- Room Temperature Ingredients: Bring ingredients like eggs and sour cream to room temperature before mixing. This helps them blend more smoothly and creates a more consistent batter.
- Toothpick Test for Doneness: Use a toothpick to test the cake’s doneness. The cake is ready if it comes out clean or with a few crumbs.
- Cooling Time: Allow the gingerbread to cool completely before applying the orange glaze. This prevents the glaze from melting.
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