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'Where the Sugarcane Grows' Gingerbread

A moist spicy gingerbread, glazed with orange marmalade while warm then topped with cream cheese icing.
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 cup molasses thick and dark
  • 2 1/2 cups all purpose flour
  • 2 Tablespoons dark cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg freshly grated preferred
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground ginger
  • 2 eggs large lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup hot strong coffee
  • 1 teaspoon orange zest or the zest of one small orange
  • 6 oz. orange marmalade

Cream Cheese Icing

  • 1 stick butter softened
  • 1 8 ounce package cream cheese softened
  • 1 teaspoon pure vanilla extract
  • 1 one pound package of confectioner's sugar sifted

Instructions

  • Preheat oven to 350 degrees. Cream sugar and butter until light and fluffy. Add molasses mix well. Add eggs, mixing well, then add vanilla extract. Sift flour, salt, cocoa, baking soda and spices together. Add dry ingredients- in 3-4 portions mixing well. Add hot coffee and orange zest to mix. Mix thoroughly but do not overmix ingredients. 
     Put mixture into a 9x9 well greased baking dish, bake 30- 40 minutes, or until center is still slightly moist. (If you prefer to make a gingerbread loaf, add an extra large egg; butter and line a loaf pan with parchment paper. Bake at 350 degrees for up to one hour.)  Remove gingerbread from oven, allow to cool slightly then glaze with 3/4 cup of orange marmalade being generous. When the gingerbread has cooled- frost with Cream Cheese Icing.  

For Cream Cheese Icing

  • In a mixer cream softened butter and cream cheese, add vanilla extract. Then mix in confectioner's sugar one cup at a time until thoroughly mixed and fluffy. Ice glazed Gingerbread. * May decorate with thin strips of orange zest. Chill iced gingerbread for 15 minutes before slicing.

Notes

Gingerbread often dries out quickly, the glaze and icing help keep it moist. After the initial chilling, any leftover gingerbread should be wrapped with plastic wrap and covered. Makes 9-12 servings. This is a very spicy gingerbread that I think you will enjoy.