Gingerbread Cake drizzled with orange glaze

Another swathe of rainy and overcast weather has set in for the day here in Cape Town. Downstairs the under floor heating has provided a nice toasty warmth, a good day for making some comfort food. Gingerbread with its warming spices is just the thing and with oranges being in season, I think they will be perfect choice to use in the glaze for the topping of this delicious cake.

Rich and treacly this gingerbread is addictively good. I think this recipe could also be a good alternative to a traditional Christmas cake.

Recipe

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Ingredients

For the cake

225g/8oz butter, softened

225g/8oz light muscovado sugar

225g/8oz golden syrup

225g/8oz black treacle

225g/8oz self-raising flour, sifted

225g/8oz wholemeal self-raising flour, sifted

4 tsp. ground ginger

2 tbsp. stem ginger (from a jar), chopped

2 free-range eggs, beaten

300ml/10½fl oz. milk

For the orange icing

150g/5oz icing sugar

1 orange, juice and zest

Method

Line a 23cm/9in square cake tin at least 4cm/1½in deep with baking parchment.

Preheat the oven to 160C/325F/Gas 3.

Place the butter, sugar, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool slightly.

Sift the flours, ground ginger and stem ginger into a large mixing bowl and mix gently. Pour the cooled butter mixture into the flour. Add the eggs and milk and beat with a wooden spoon until well combined.

Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon. Bake for 50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean. Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely.

Meanwhile, for the orange icing, sift the icing sugar into a bowl. Add about two tablespoons of the orange juice and mix to a smooth paste. Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire.

Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges. Sprinkle over chopped orange zest and set the cake aside until the icing has set.

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22 thoughts on “Gingerbread Cake drizzled with orange glaze

  1. Androgoth

    Wow I am hungry for it… Noooooo I mean your
    Gingerbread Cake Drizzled With Orange Glaze,
    you certainly know how to bake Kate, I can see
    me getting hungrier by the minute with these so
    very naughty food postings of yours… lol

    Have a really nice rest of day and evening Kate

    Androgoth XXx

    Reply
  2. jennygoth

    looks lovely kate and i bet heavy on the hips too very warm here so salads and sarnis on my recipes xxjen

    Reply
  3. Androgoth

    I am back and eating that deliciously prepared cake,
    I can’t wait for your next set of recipes Kate, are you
    having some time out from posting? I hope that you
    are back here regularly blogging again soon…

    Androgoth XXx

    Reply
  4. brentwoodprop

    Hi Kate well this sounds delicious, we are very fond of ginger cake in this house! but a moment on the lips a lifetime on the hips as they say, but nice now and again

    Suki x

    Reply
  5. E

    Hi there,
    Thank you for “liking” my blog earlier — I am so happy I was able to find this recipe, and this beautiful blog in general! The cake looks delightful 😀 it’s summer here (I’m in the northern hemisphere) but winter food always sounds good do me.. also, definitely appreciate the use of free-range eggs.. happy chickens for a happier world! I’m going to start following this blog; your recipes look awesome. Cheers, E

    Reply
  6. Scrambled Megs

    I have been obsessed with ginger lately – i made some carrot cookies with fresh ginger the other day. So tasty. I’ll have to give this a belt too. Thanks x

    Reply
  7. Androgoth

    Thank you I am just sampling another piece
    right now and wow, it tastes really good… If
    only it wasn’t a virtual slice 😉 lol

    I hope that you will be offering us another
    recipe soon Kate, everything you add looks
    soooooooooooooooooo deicious…

    Androgoth XXx

    Reply
  8. Androgoth

    We need more Recipes next Kate,
    call by and have a Goblet of the Red
    stuff with us… I think that you will be
    enjoying some of that, well we will
    keep some bottles to one side just
    for you… How do you mean which
    brand? Why Vampire of course…
    What else? 🙂 lol

    Be good now Kate or else? 🙂

    Androgoth XXx

    Reply
  9. kenny2dogs

    Hi Kate, been a while since I was here, nothing personal you understand 🙂 I am eating a couple of ginger snaps as I speak. love Ginger. B.T.W. Happy Birthday to you, no doubt you shall be having a lovely time of it.
    Big hugs from me to you.
    Take care
    Kenny xx

    Reply
    1. Kate Abbott - Clifton Kitchen Post author

      Thank you Kenny, lovely to hear from you, thank you for remembering my birthday. Hugs Kate xxx

      Reply
  10. Androgoth

    I didn’t realise that it was your birthday Kate
    Belated good wishes to you my great friend 🙂
    I hope that you are very well and going to be
    adding some more blogs to your Space 🙂

    Have a wickedly exciting evening now Kate

    Androgoth XXx

    Reply

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