Makes one 10" cake
From A Slice of Heaven
This is a dense and spicy cake that serves many and keeps well. The cake is perfectly suitable served at breakfast with a strong cup of coffee or lends itself to a holiday dessert gathering.
Don't forget to line your pan with parchment paper and glaze the cake generously; the fresh orange glaze has a hint of lemon juice to brighten the flavor.
For the cake-
7 oz. pastry flour
7 oz. all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1¼ teaspoons cinnamon
¾ teaspoons cloves
½ teaspoon freshly ground nutmeg
¼ teaspoon salt
¼ teaspoon ground black pepper
2½ oz. crystallized ginger
5 oz. unsalted butter, room temperature
8 oz. dark brown sugar
2 teaspoons grated orange zest
3 large eggs, room temperature, lightly beaten to blend
1 cup unsulfured molasses
1 cup hot, strong, freshly brewed coffee
Generously butter a 10” tube pan with removable bottom, line the bottom of the pan with a circle of parchment paper, butter the parchment paper, flour the pan, (particularly the center tube) and knock out the excess.
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the dry ingredients and crystallized ginger. In the bowl of a standing mixer fitted with the paddle attachment, mix the butter, brown sugar, and orange zest until fluffy. Add the eggs, mixing well. (The mixture may look slightly curdled.) Scrape down the sides and bottom of the bowl. With the mixer on low, add the dry ingredients, one third at a time, alternating with the molasses. Scrape down the sides and the bottom of the bowl, making sure the mixture is well combined. Turn the mixer on low and gradually add the hot coffee. The batter will be quite thin. Place the tube pan on a parchment lined baking sheet and pour the batter into the pan. Bake the cake on the middle rack of the preheated 350 degree F oven for 55-65 minutes, until a cake tester or small paring knife inserted in the center of the cake comes out clean. Cool completely before glazing.
Fresh Orange Glaze-
1 cup confectioners’ sugar, sifted
½ cup fresh orange juice
1 teaspoon fresh lemon juice
In a medium bowl, whisk together confectioners’ sugar, orange juice, and lemon juice. Pour ½ of the glaze over the top of cake. Let the glaze dry before adding remaining glaze. Garnish with miniature gingerbread cookies.