Gingerbread Cake with Orange Glaze and Candied Walnuts

5 from 5 votes

Gingerbread Cake with Orange Glaze and Candied Walnuts. A blend of cozy spices and sweet surprises for a fresh twist to a seasonal favorite.

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 295kcal

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.

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.

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.

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.

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.