This easy soft orange gingerbread cake is packed with the rich flavours of orange, molasses, ginger, cinnamon and mixed spice. A quick, simple cake perfect for the holiday season!
Allow to cool for about 5 to 10 minutes before adding in the orange juice, water, zest and eggs, whisk together until well combined.
125 grams orange juice, 125 grams water, zest of an orange, 2 eggs
Pour the wet ingredients into the dry ingredients and whisk together until just combined.
Grease the bundt pan either using butter and a dusting of flour or liberally spray with a non-stick spray. Pour the cake mixture into the bundt pan and tap the pan on the kitchen counter to release air bubbles.
Bake the cake for 40-50 minutes (checking at the 40-minute mark) until a cake tester comes out mostly clean. Let the cake cool in the tin for 10-20 minutes before turning it out onto a wired rack or plate to cool completely.
Make the glaze by mixing together the icing sugar, spiced and orange juice until smooth with a pouring consistency. Pour over the cake and serve.
150 grams icing sugar, ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, 3-5 tablespoons orange juice or water or milk
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
The sugar, butter, and molasses can be melted together on the stove top or within a heat-proof bowl or jug in the microwave. If using the juice of the orange, simply top up the juice with water until you have 250 grams of liquid.