Another goodie borrowed from Joy Wilson’s book, ‘Joy the Baker’. The original called for an 8 x 8…but I used my 9 x 9 pan and was very glad I did. The suggestion is to use Cream Cheese Frosting, (but I had some Browned Butter Cream Cheese Frosting leftover from an oversized carrot cake that I’d made) – and pomegranate seeds for garnish. This would also be brilliant by itself, or with a bit of whipped cream and fruit…endless variations, all good – enjoy!
Orange Gingerbread Cake (9 x 9)
2 1/4 c. flour
2 t. ground ginger AND 1 t. cinnamon AND 1/4 t. ground cloves
1 1/2 t. baking soda AND 1/2 t. salt
3/4 c. + 2 T. canola oil
3/4 c. sugar AND 2 eggs
3/4 c. molasses AND 1/4 c. honey AND 2 t. orange zest
3/4 c. hot water
frosting of your choice and pomegranate seeds for garnish
Preheat the oven to 350 and butter a 9 x 9 inch cake pan. In a large bowl, whisk together the 6 dry ingredients and in a medium bowl, use an electric hand mixer to beat together the oil, sugar and eggs for a couple of minutes until the mix is thick and pale. Whisk the molasses, honey and orange zest into the wet mix until well incorporated and then add the wet bowl to the dry bowl and use a sturdy spatula to fold it all together. Lastly, pour in the hot water and carefully continue to fold the batter until it’s smooth and well combined.
Scrape the batter into your prepared pan and bake for 35 to 40 minutes until a toothpick comes out clean from the center, then allow the cake to cool completely in the pan before smothering it in frosting (or allow everyone to dob on their own, as we did).
- Category: Cakes, 9x9