Glazed Ginger Orange Cake

Clearly I’m heavily obsessed with the ginger and orange combination this season! I loved it so much, I turned it into a moist, tender cake, topped off with a crackly orange glaze. Full of ginger and cinnamon, this cake is spiced, honeyed and just incredibly good. It’s easy to make and if you don’t feel like sharing it, that’s fully acceptable.

This recipe is an adaptation of this gingerbread cake from last year. While that was more traditional with molasses, therefore the darker colour, I wanted to make a simpler version of it. This time, instead of melted butter (which results in a denser texture, though still delicious), I beat the butter and sugar together to create a fluffier batter and more tender cake. A little more sugar and a little less honey instead of molasses also makes it slightly sweeter. Along with the orange juice, I added orange zest and the flavours are zippy and irresistible!

The glaze is a thin layer of powdered sugar and orange juice mixed together to create a sweet, tangy icing that sets into a crackly topping. If you’d like a thicker layer, by all means double the quantities. For me this was just right because after about an hour of taking these photos, I found the glaze to be firmer and more crackly, just the way I’d hoped.

It contrasts beautifully with the moist and soft cake underneath! So good with tea or coffee on Christmas morning, just an idea 🙂 Warming spices, citrusy bursts and the amazing flavours of brown sugar and honey. This is so perfect!

Try this cake and let me know how you like it 🙂

Please read the recipe notes before beginning.

Glazed Ginger Orange Cake

Moist and citrusy spiced ginger cake, with a crackly orange glaze

Prep Time: 30 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 20 minutes mins

Makes: 9 x5 loaf cake

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Ingredients

  

For the cake

• 2 cups all-purpose flour (240 gms)
• 2 tsps ginger powder
• 1 tsp cinnamon powder
• 1/2 tbsp baking soda
• 1/2 tsp salt if using unsalted butter
• 115 gms butter at room temp (1/2 cup)
• 1/2 cup + 1 tbsp brown sugar (115 gms, see notes)
• 2 eggs, at room temp (I have not tried substitutes)
• 1/2 tsp vanilla extract
• 1/4 cup honey (80 gms)
• Juice and zest of 1 medium orange
• 1/2 cup freshly boiled water (125 ml)

For the glaze

• 1/2 cup icing sugar (55 gms)
• 2 tbsps fresh orange juice
• Optional: extra orange zest for decoration

Instructions

• In a large bowl, sift the flour, ginger, cinnamon, baking soda and salt, if using. Set aside.
• Preheat the oven to 180 C and line a 9x5 loaf tin with non-stick baking paper, leaving a little overhang for easy removal.
• In the bowl of stand mixer fitted with the paddle attachment, beat the butter, sugar and orange zest until pale and creamy. You can also use a mixing bowl and hand mixer here, but it's a large-ish batter so make sure the bowl is deep.
• Add the eggs and vanilla and beat on low speed to combine. Then add the honey, orange juice and beat again. The batter will split a little because of the acid in the juice, don't worry about it.
• Gradually add the flour mixture, letting the mixer run on low speed. Don't overmix the batter, it's ok if it's not fully combined at this stage. This step is also possible with a hand mixer.
• Finally, pour in the hot water and beat again on medium speed till you have a smooth batter.
• Transfer the batter into the prepared tin and bake for 45 to 50 minutes, until a toothpick poked in the center comes out clean. Cover the tin loosely with foil if the top is darkening too fast.
• Let the cake cool in the tin for 10 minutes, then remove using the overhang and place on a wire rack to cool completely.
• To make the glaze, sift the icing sugar into a small bowl, then add the orange juice. Stir till completely smooth and if needed, strain the glaze to remove any sugar lumps. The glaze is thin but sets into a firm, crackly consistency after 30 minutes to 1 hour. If you like, you can double the glaze quantities for a thicker layer.
• Drizzle the glaze all over the top of the cooled cake (keep it on the wire rack itself so that the bottom of the cake doesn't get soggy, placing a tray underneath to catch any drips). Scoop up the drips and spoon them over the cake, don't let it go waste!
• Let the cake rest for 30 minutes to give the glaze a chance to set. Then slice and enjoy! Store at room temperature for 2 to 3 days in an airtight tin though I prefer to transfer it to the fridge after 1 day, if it's warm where you live. Happy baking!

Notes

*I recommend using a moist brown sugar here like Tate and Lyle's 'soft brown sugar'. It has a richer flavour and more moisture and can be tightly packed into the measuring cup. If using another sugar which is a bit drier, you should use 3/4 cup of it.

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