A little slow to catch on….

I was trying to find something to bake the other day only to realize every recipe I wanted to make I was missing a key ingredient. After scanning a ton of cookbooks and having my husband point out that I have way too many of them, I found a moist ginger cake with orange icing. That sounded good.
I quickly ran through the ingredients and I had all of them. So off I went. I was mixing away. I added the butter. I added the egg. I added the sugar. I added the molasses. Then it hit me. I’m making gingerbread. Duh, I am such a moron. How did I not know this? I blame it on getting hit hard on Sunday night by a meanie of a guy. It not only made my body ache but apparently it jostled my brain around a bit. Regardless, I thought it was going to be something different than gingerbread…I was wrong.
So there I stood thinking, I don’t want to make gingerbread. I mean the holidays are over, though I did not make any gingerbread during the holidays. I threw in some chopped walnuts and decided that the orange icing and the walnuts would make it different. Yeah, it pretty much is gingerbread, but a tad more spicy than the usual kind. The orange icing was a nice difference though. So if you are still in the holiday mood feel free to make this ginger “cake”. Or simply bookmark it for next year. :)
So apparently I am a little slow in the brain this week(well, more so than usual :P ). Not to worry I wont make anything that involves me holding sharp objects.

Moist Ginger Cake with Orange Icing

8 TBSP unsalted butter, melted
1 large egg, lightly beaten
¾ cup granulated sugar
½ cup molasses
1 cup hot water
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
½ cup chopped walnuts

Preheat oven to 350F.
Grease and flour a 9-inch tube pan. I used 4 1/2-inch diameter spring forms.

Combine the melted butter, egg and sugar in a mixer fitted with a paddle attachment,. Add the molasses and water and mix.
Sift the flour, baking soda, salt, ginger, and cinnamon together. Working in batches, and mixing after each addition, add the dry ingredients to the molasses mixture. Mix until smooth. Fold in walnuts.
Pour into the prepared pan and bake in the center of the oven for about 35 minutes(the same amount of time is needed for the mini). Let cool in pan for 10 minutes, then turn out on to a wire rack.

For the icing:

2 cups confectioners’ sugar
¼ cup fresh orange juice
1 tsp grated orange zest

When the cake is completely cooked, whisk the icing ingredients together until smooth. Set t he wire rack over wax paper or place in a baking pan to catch the drips. Spoon all the icing onto the top of the cake and spread it out, so that it runs down the sides. Set aside in a cool place until icing has set about 30 minutes.

Source: Adapted from Butter, Sugar, Flour, Eggs by Gale Gand, Rick Tramonto and Julia Moskin

Comments

  1. Mmm…I could eat a huge piece of this ginger cake right now! Drool-worthy photos, too!

  2. I hope your joking about getting hit by a meanie. As for cookbooks, you can never have to much. Everytime my man starts that stuff I point out all his ‘junk’ and he backs off. No cookbooks, no cooky.

  3. I recognized the font of that book immediately! It was my very first cookbook. :) Even though the holidays are over, I would love a big slice of that ginger cake/ginger bread anytime.

  4. I love gingerbread at any time of year, especially when I toss a few bits of crystallized ginger in with the batter. Perfect with a nice cup of coffee in the afternoon.

  5. I could totally see myself making the same mistake…

    However I do know that the gingerbread and orange icing combo is a good one, I made some like that a while back. I missed out on the walnuts though… nuts!

  6. The recipe sounds lovely — especially the walnuts. I NEVER get to make anything with walnuts around here. Sigh.

  7. holy crap, peabody, this looks AWESOME. now, i know i’ve said this before.. maybe even those exact words. but really, this looks good. i’m gonna make em tomorrow instead of going to the gym :P

  8. …mmm looks super moist and yummy. I probably won’t wait until next Christmas to make this. :)

  9. you know, I’d totally have gingerbread all over again, esp if it means I get postpone taking down the xmas tree for a few more days.

  10. Careful getting all banged up, Peabody! I must admit your brain has not skipped a bit, that ginger cake looks awesome!

  11. I would enjoy a piece of this luxurious looking cake any day of the year-holiday or not. Beautiful photos!

  12. Hey, at least you got to bake…I haven’t had time to this week. Hopefully this weekend. this looks good.

  13. It looks tasty anyhow. It probably would be good with a nice strong cup of coffee. I can’t say that I would have made the connection that it was gingerbread.

  14. Watch that head there! Hope you are allright…The cake looks delicious…and that syrup flowing down on it…slurp!

  15. Orange icing and spicy…yum.

  16. Dripping orange topping over a ginger walnut cake, I’m good with that any day not just holidays!
    Wish I had one of those with my coffee this morning.

  17. I don’t think I can wait a year to try this, Pea. :)

  18. You know me, I don’t believe in seasonal things. I eat the good stuff year round. I would have no problem with gingerbread January, May, or September. Looks awesome.

  19. Who cares that Christmas is over!! I’d take a piece of this any time of year.

  20. Love the actions shot of the glazing! I’ve been doing research on “ginger cookies” and “ginger cakes” – it’s funny how many different names these treats have acquired around the world!

  21. I don’t care if you didn’t mean to make gingerbread – I love gingerbread!

  22. ginger cake? I’d have that anytime I think. It looks lovely.

  23. My name is Karen and I am a ginger-holic!
    These little cakes should take away my tremors for sure.

  24. Based on your photo, I made this cake this afternoon. Just waiting for the glae to dry.

    I agree, you can never have too many cookbooks — 500 and counting.

  25. The orange and ginger combo sounds like it would make for a nice cake. I really like the icing dripping down the sides.

  26. That looks wonderful! I see another DMBLGIT win in your future! Great pic!

  27. I discovered your blog just before the holidays and I love it!! I was sorry to read that you’d had negative comments but please keep doing exactly what you’re doing…and I totally agree with your philosophy on dieting/lifestyle changes…life is too short!! Anyway, thanks for everything, it’s so much fun to read your blog and I love the stories and commentary you put with the recipes and pictures!

  28. It may have been a mistake, but maybe it was meant to be. It looks so moist and delicious. Who said gingerbread had to be for Christmas? Molasses is so winter-y, anyway.

  29. There is absolutely no such thing as to many cookbooks!

  30. Oooh, gingerbread :) Happy New Year!

  31. It may not have been what you had in mind but it sure does look scrumptious! I didnt make gingerbread this year either.

  32. Oh yes, the sound of the orange icing is very good indeed. Bits of crystalized stem ginger and orange icing may make this just the ticket for the weekend (although really I should be having my daring baker hat on, but there’s nothing like procrastination…)

  33. lovely!!! could you make a vanilla icing by replacing the orange juice with milk and the zest with vanilla extract? i am not wild about orange, but the consistency of your frosting looks just amazing.

  34. That picture makes me feel all swooney! Why don’t I have that to eat with the coffee I’m going to have after I write this??? Life is soooo unfair.

    Oh, and you can NEVER have too many cookbooks!

  35. The knowledge that you are drizzling an orange glaze on that ginger cake is making my eye twitch… and now my mouth is starting to water.

  36. I say to eat gingerbread until at least Easter.

  37. what’s wrong with gingerbread after the holidays? :)

  38. Gingerbread is great anytime of year. I made a whoopsie last year and made whoppee pies with gingerbread…was yummy. But, gingerbread with orange glaze? Hmmmm….I am starry eyed.

  39. Peabody, I am having such a fabulous time going through your dessert recipes, but I have a baking question for you. I don’t have a paddle or a whisk attachment or a dough hook on my mixer. I have a hand mixer with regular beater type attachments and then ones that have rounder and thinner spokes. I also have a cuisinart and my own two hands, and a balloon and a regular whisk. What would you reccomend for these three attachments? I’m guessing I should mix dough with my hands and whip things with my regular hand mixer or a whisk, but I’m not sure for the paddle attachment. Thanks!

  40. We have the same cookbook and my 15 year old just made it. Fantastic cake!

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