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| Holiday Gingerbread |
"For those of you who may not like the very spicy, dark version so often served during the holidays, this loaf is lighter and very moist. A hint of orange is a wonderful addition, and the cream cheese icing is a perfect complement. It tastes best the next day."
Ingredients :
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 cup white sugar
- 1/2 cup butter, softened
- 1 teaspoon baking soda
- 1 cup applesauce
- 1 teaspoon orange extract (optional)
- Frosting:
- 1 (8 ounce) package cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 2 1/2 cups confectioners' sugar
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 2H |
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- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch loaf pan or a square baking pan.
- Stir flour, ginger, cinnamon, cloves, and salt together in a bowl.
- Beat sugar and butter in a large bowl until light and fluffy. Dissolve baking soda into applesauce and mix into the creamed butter. Stir in 1 teaspoon orange extract. Add flour mixture and mix batter until smooth. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out just slightly sticky, 40 to 50 minutes. Remove from pan and cool completely on wire rack, about 1 hour.
- Beat cream cheese in a bowl with the electric blender until light and fluffy. Beat in vanilla extract and 1/2 teaspoon orange extract. Add confectioners' sugar gradually and beat until well combined. Spread frosting onto cooled cake.
Notes :
- Be careful not to overbake, for this bread can dry out easily. Just remember when testing for doneness that the toothpick shouldn't come out clean, but a little sticky.
- You can decorate the cake with chopped candied orange peel or candied ginger if desired.
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