Wednesday, November 12, 2008

Gingerbread cake with orange double cream frosting

This is a great cake. It's not too sweet, and actually I'd never served it frosted before, usually I just eat it with powdered sugar or lightly sweetened whipped cream. Yesterday was a special occasion, and called for a special cake. Alex had maybe never had gingerbread cake before (he's not sure) but it's something we grew up eating. Never did we frost it, or mix it with chocolate (how weird!!). This is a moist, dark, fragrant cake. It is fantastic. I'm going to write this post as fast as possible so I can eat a piece and then go crash into bed. 

Today was my first day back working my regular job. It went fine, it was actually kind of fun, but I am so tired now that I'm home. I spent 7 hours standing on my leg(s), and am only a little sore. Good news! The bad news is that I burned myself pretty bad on my arm when I was making this cake, so I have a really tender spot that I keep touching on things and going 'ow!'. Oh well. 

Gingerbread cake
Adapted from the Joy of Cooking. I posted this recipe a year or so ago, but I altered it a bit this time. 

2 c rice flour mix
3/4 c cornstarch 
1 t xanthan gum
2 t baking soda
1 t cinnamon
1 t ginger
1/2 t nutmeg
pinch of salt
3/4 c sugar
1 c molasses (I use blackstrap, it's cheap and dark)
1 stick butter, softened
1 c boiling water
2 eggs, beaten

Preheat oven to 325. Grease a 9" round pan, and line the bottomw with a circle of parchment paper, or use a greased springform pan. Whisk together the flour mix, cornstarch, xanthan gum, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix the molasses, sugar, and butter until smooth. Stir in the boiling water, then the eggs, and mix into the dry ingredients. Pour into your pan, smooth the top, and bake for an hour to an hour and 15 minutes, until a toothpick stuck in the middle comes out clean. Cool in pan. 

Orange double cream frosting
1 package cream cheese (8 oz), room temperature
1 stick butter, room temperature
zest from an orange (alternately, use vanilla or lemon)
2 1/2 c powdered sugar
1 c heavy cream

Beat cream cheese, butter, and zest until light and fluffy. Gradually add in powdered sugar, then refrigerate for half an hour. Take the frosting out of the fridge, then beat the heavy cream (in a different bowl) until stiff. Fold the whipped cream into the orange frosting. Makes enough to generously frost a 2 layer cake. 


  1. Wow!!! That looks absolutely outstanding.. I've gotta try it :)

  2. Anonymous7:28 PM

    this cake is delicious

  3. You have no idea just how dependent I am on your blog for help w/ gluten free baking! This just looks amazing!! Thanks so much for the recipe :)

  4. Looks great!! I love the pairing of gingerbread and orange.

  5. Anonymous11:21 PM

    this sounds absolutely delicious. i love the chocolate and orange combination. this might be the next cake i bake :)

  6. Thanks everyone! I wish you all lived nearby so I could give away slices of it, the last thing Alex and I need is to eat this entire cake!

  7. YUM! I made a pumpkin cake yesterday but wasn't sure what frosting I wanted to use. Now I know! Thanks for sharing your recipes. I sure hope my cake comes out as good as yours looks!

  8. Anonymous2:00 AM

    my goodness. you make the best looking desserts. ever.

    oh! I was inspired by your peanut butter cookies a few weeks ago and made a version of them myself. I humbly offer you to check them out :)

  9. Hi,
    As I mentioned in an earlier comment I was looking for a frosting recipe for a pumpkin cake I made the night before. Well,I made your orange double cream frosting and OH!MY!GOODNESS! was that not just one of the yummiest frostings! A KEEPER, it was so creamy and fluffy. I loved the orange flavor! My children also thought it was wonderful.
    Okay, I'm done raving!

  10. Ingrid, I'm glad you liked it! I really didn't want a heavier cream cheese frosting, and adding the whipped cream was maybe one of the best ideas ever. It will totally be added to my favorite frostings file!

  11. I found your recipe from last year first then this one. I can't wait to try and make 3 little gluten intolerant boys dreams come true.

    Before I mess up and waste a bunch of ingredients, could clarify for me what the rice flour "mix" is?

    Do you find this cake is dense enough to use for a gingerbread house?

    Thanks, Cyndi

  12. Cyndi -
    My rice flour mix is on the side of the page.

    I don't know if it would work for a gingerbread house. I would bake it in a jellyroll pan but it's like a normal cake, not a dense, thick cake. Let me know how it goes!

  13. Anonymous7:16 PM

    Yum!! I want to try this. I'll have to make some adjustments to make it dairy and egg free, but I can't wait to try this cake :)

  14. It looks sooo good. I want to make an upside down pear gingerbread cake for Christmas, and this recipe would be perfect... except I'm allergic to corn. Is there a way to make it without the cornstarch?

  15. Miss m - Just use 2 3/4 c of rice flour mix instead, it should be fine!

  16. Anonymous11:21 AM

    Jill, thanks for sharing this gluten-free recipe. I use rice flour and glutinous rice flour a lot in making traditional Indonesian snacks and desserts, but never in baking a cake. I'm so excited to know that I can use it to bake cakes because I have friends who are allergic to wheat. Thanks again!

  17. I made this with oil instead of butter and without the xanthan gum. I baked in in a large rectangular glass dish, because that is all I had. it turned out delicious, if a bit dry, which must be because I left out the xanthan gum? Yum!

  18. !!!!!!!!!!!!!
    Am I glad I found this blog! I have to try this recipe.

  19. Anonymous12:51 AM

    O.M.G. That orange double cream frosting is like crack! I can't stop eating it!!

    Thanks for sharing the addiction. :-)

    - Jen

  20. Hannah7:56 PM

    I just made this, and I am impressed!! I used Namaste baking flour because that's what I had, and it turned out delicious. I made it as a bundt and sprinkled powdered sugar, but I'll have to try it with the icing next time. Great recipe!!

  21. What is a "stick" of butter?
    One cup / 1/2 cup??

  22. Anonymous7:32 PM

    Very much tasting of molasses, a little too strong... I would cut it down to half the amount. But perfect delicious cake otherwise!! Will definitely make it again!

  23. Anonymous10:41 PM

    Thank you for this fabulous recipe. It is just perfect. I made it in large cupcakes and the texture and taste are both perfection! For Keww, a stick of butter equals 1/2 cup.