| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 30 min |
| Inactive: | 1 hr 35 min |
| Cook: | 45 min |
| Yield: | 9 servings |
| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 30 min |
| Inactive: | 1 hr 35 min |
| Cook: | 45 min |
| Yield: | 9 servings |
Ingredients
- 1/4 cup dark rum or water
- 1/2 cup golden raisins
- 1/4 pound (1 stick) unsalted butter
- 1 cup unsulphured molasses
- 1 cup (8 ounces) sour cream
- 1 1/2 teaspoons grated orange zest
- 2 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/3 cup minced dried crystallized ginger (not in syrup)
- 1 cup confectioners’ sugar, optional
- 2 tablespoons plus 1 teaspoon freshly squeezed orange juice
Instructions
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners’ sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 488 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 2 g |
| Sugar | 54 g |
| Protein | 4 g |
| Cholesterol | 42 mg |
| Sodium | 244 mg |
| Serving Size | 1 of 9 servings |
| Calories | 488 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 2 g |
| Sugar | 54 g |
| Protein | 4 g |
| Cholesterol | 42 mg |
| Sodium | 244 mg |
Reviews
I did double the spices and added in the rum from the raisins. It was the best gingerbread I’ve ever made!
Delightful..
Fantastic and so easy to make. I like extra spice so I doubled those but otherwise it’s perfect.
Fabulous, Darling! Thank you for a wonderful recipe (as always). !
This is magnificent Gingerbread recipe. I tripled it and it was wonderful!! Easy to make… too will not be disappointed.
If you are expecting a light fluffy cake, that is not what you are going to get here. It is a dense, dark and very flavorful gingerbread. I loved it and will make it again this year. I love dense heavy cake that needs a fork lift to get it off the plate. This is my kind of dessert.
Delightful! Just follow the directions and it turned out fantastic for us!!
Made this yesterday was good but not great. Orange flavor was more dominant than ginger flavor. Crystalized ginger is very expensive. Probably will not make again
All my friends who’ve tried this say it’s the best gingerbread they’ve ever had. I have made it with the orange glaze, per Ina. Tomorrow I will serve it at a dinner party and elevate it a bit with (instead of glaze) whipped cream and a drizzle of caramel.
The first Ina recipe that I won’t repeat. Very try! I threw it in the trash as well!