Orange Gingerbread Cake With Cream Cheese Frosting

Serves: 3

Mohammad Wiegand

1 January 1970

Based on User reviews:

49

Spice

57

Sweetness

58

Sourness

40

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

2.25 cups

All-Purpose Flour

2 tsps

Ground Ginger

1.75 tsps

Baking Soda

1 pinch

Salt

2 tbsps

Vegetable Oil

2 large

Egg

1 cup

Honey

3 cup

Water (warm)

Directions:

1

Place a rack in the upper third of the oven and preheat oven to 350 degrees F

2

Line a 9x9 cake pan with Reynolds Wrap(R) Aluminum Foil and grease and flour the foil

3

Set pan aside

4

In a medium bowl, whisk together flour, spices, baking soda and 1/2 teaspoon salt

5

Set aside

6

In a large bowl whisk together 3/4 cup plus 2 tablespoons vegetable oil, sugar and eggs until thick and pale

7

Stir in molasses, honey and orange zest

8

Add the dry ingredients, all at once, to the wet ingredients

9

Stir together until entirely incorporated

10

Add the warm water and gently stir until the mixture is silky smooth

11

Pour the batter into the prepared pan

12

Bake cake for 35-45 minutes or until a cake tester inserted into the center of the cake comes out clean

13

While the cake bakes, make the cream cheese frosting

14

In the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese on medium speed until smooth

15

Stop the mixer and add the softened butter

16

Scrape down the sides of the bowl

17

Beat over medium speed until smooth and incorporated

18

Add one cup of powdered sugar and blend until incorporated

19

Add vanilla extract (and the paste from inside the scraped bean, if using) and remaining cup of powdered sugar

20

Beat until frosting is smooth and silky

21

Allow cake to cool in the pan for 20 minutes

22

Remove from the pan and place on wire rack

23

Allow to cool completely before frosting the cake

24

Sprinkle with pomegranate seeds before serving

25

This cake can be stored, well wrapped in the refrigerator, for up to 3 days