Gingerbread Cake with White Glaze
By Yankee Magazine|May 08 2003|
Yield:
12 to 14 servingsIngredients
2 cups applesauce
1 cup dark molasses
2 teaspoons baking soda
3 cups sifted all-purpose flour
1/2 teaspoon salt
3 teaspoons powdered ginger
1-1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
4 eggs
1-1/3 cups sugar
2/3 cup vegetable oil
White Glaze (recipe below)
Instructions
Preheat oven to 325 degrees F. In a large saucepan, slowly bring the applesauce to a boil. Stir in the molasses and baking soda. (The mixture will foam up.) Set aside to cool. In a medium bowl, combine the flour, salt, and spices, and stir with a whisk to blend. In a large bowl, beat the eggs with an electric mixer for several minutes, until light. Gradually add the sugar and continue beating until thick. Gradually beat in the oil. With the mixer on low speed, alternately fold in the flour mixture and the applesauce mixture. Pour the batter into a well-greased 10-inch tube pan and bake for 1 hour and 15 minutes. Cool the cake in the pan for 15 minutes. Then unmold and continue to cool on a rack. Decorate with White Glaze.
I know this recipe from when I was a kid. It’s just like Grandma used to make.
The review is mostly for the glaze, which saved a terrible boxed gingerbread cake I purchased on discount after the holidays. The glaze in this recipe was really good, and I am going to try the gingerbread cake sometime too!