Hands down the best gingerbread cake ever! It's moist and just sweet enough to pair with the classic gingerbread spices and the molasses' mild bitterness.
3-4Tablespoonorange juice(about ½ an orange, juiced)
1teaspoonorange zest(about ½ an orange)
Instructions
For the cake:
Combine dry ingredients. Whisk together flour, spices, baking soda, and salt.
Combine wet ingredients. In a large bowl, whisk together oil, brown sugar, molasses, honey, eggs, and zest.
Combine dry and wet ingredients. Add the dry ingredients into the wet mixture and whisk until just combined (until no more flour is visible).***Do not overmix or you will have a pan of dry, hard disappointment.
Add hot water. Gradually add hot water to the batter while mixing. ***Do not add all of the hot water at one time. You may cook the batter.
Transfer batter. Pour batter into a greased bundt pan.
Bake. Bake the gingerbread cake for 45 minutes, or until you insert a toothpick and it comes out with just a few crumbs.
Let it cool. Let the bundt cake cool until it's comfortable to touch. Remove from bundt pan and let it cool completely on a wire rack before icing or slicing.
Slice, serve, enjoy! Enjoy slightly warmed with a big dollop of the orange mascapone cream.
For the icing:
Combine ingredients. Whisk mascarpone cheese for 1-2 minutes to loosen it. Add the rest of the ingredients and whisk until it is well emulsified (3-4 minutes). Use immediately or refrigerate until needed.***Whisk icing before use.
Notes
You can keep this bundt cake, without the icing and tightly wrapped with plastic wrap, at room temperature for 2-3 days.
To store, double wrap individual slices or the whole bundt cake and store it in a resealable bag or airtight container for up to 1 week in the fridge, or 2 months in the freezer.
Hot water is used to keep cake moist and to help make the cake fluffy.