Ina Garten Gingerbread Cake

This Ina Garten Gingerbread Cake is a moist and warmly spiced recipe, which includes dark rum–soaked raisins and crystallized ginger. It’s a classic, foolproof recipe, ready in about 50 minutes.

Ina Garten Gingerbread Cake Ingredients

• ¼ cup dark rum (or water)
• ½ cup golden raisins
• 1 stick (¼ lb) unsalted butter
• 1 cup unsulphured molasses
• 1 cup sour cream
• 1½ tsp orange zest
• 2⅓ cups all-purpose flour
• ¾ tsp baking soda
• 1½ tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp kosher salt
• ⅓ cup crystallized ginger, minced
• 1 cup confectioners’ sugar
• 2 tbsp + 1 tsp orange juice (fresh)

How To Make Ina Garten Gingerbread Cake

1. Preheat and prepare pan: Preheat the oven to 350°F. Line and grease an 8×8-inch baking pan.
2. Simmer raisins: Combine raisins and dark rum (or water) in a saucepan. Simmer briefly, then set aside.
3. Melt butter and molasses: In another saucepan, heat the butter and molasses until just boiling. Pour into a mixing bowl and let cool for 5 minutes.
4. Add sour cream and zest: Stir in the sour cream and orange zest until smooth.
5. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
6. Combine wet and dry: Slowly mix the dry ingredients into the molasses mixture until a smooth batter forms.
7. Fold in mix-ins: Gently fold in the soaked raisins and minced crystallized ginger.
8. Bake the cake: Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick comes out clean. Let the cake cool completely.
9. Make glaze: Mix the fresh orange juice with confectioners’ sugar to form a smooth glaze.
10. Drizzle and set: Drizzle the glaze over the cooled cake and let it set before slicing.

Recipe Tips

• Can I make it without rum? Yes, you can substitute the rum with water or apple juice for a non-alcoholic version.
• How to tell when gingerbread cake is done: Insert a toothpick in the center; it should come out clean or with just a few moist crumbs.
• Can I use fresh ginger instead of crystallized? Crystallized ginger gives better texture and sweetness, but you can substitute with a smaller amount of fresh grated ginger.
• How to prevent sticking: Line your baking pan with parchment paper and grease it well to ensure easy removal.
• Why let it cool before glazing? Glazing a hot cake will cause the glaze to melt and soak in instead of staying on top.

What To Serve With Gingerbread Cake

This rich cake pairs beautifully with warm or cool additions:

• Freshly whipped cream
• A scoop of vanilla or cinnamon ice cream
• Hot mulled cider
• Spiced chai tea
• A drizzle of caramel sauce

How To Store Gingerbread Cake

Refrigerate: Store in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving.

Freeze: Wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.

Gingerbread Cake Nutrition Facts

• Calories: 263 kcal
• Carbohydrates: 42g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 180mg
• Sugar: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I bake this in a different pan size?
Yes, but adjust the baking time—shallower pans may bake faster.

Why is my gingerbread dry?
It may have been overbaked. Check for doneness a few minutes early.

Can I make this ahead of time?
Yes, it actually tastes better the next day as the flavors develop.

What can I use instead of molasses?
Dark corn syrup or maple syrup can work, though they will change the flavor slightly.

Is this cake kid-friendly with rum in it?
The alcohol mostly cooks off, but you can use water or juice instead to be safe.

Try More Recipes:

• Ina Garten Chinese Chicken Salad
• Ina Garten Cherry Clafoutis
• Ina Garten Chocolate Chunk Blondies