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Gingerbread Cakes With Citrus Glaze

Orange gives this citrus glaze a twist from traditional lemon.

Southern Living Food for Today NOVEMBER 2009

  • Yield: Makes 12 to 16 servings
  • Hands-on:20 Minutes
  • Total:2 Hours, 25 Minutes


  • 1 cup butter, softened
  • 1/2 cup DOMINO Granulated Sugar
  • 1/2 cup firmly packed DOMINO Light Brown Sugar
  • 1 cup molasses
  • 3 large eggs
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 1/3 cup chopped crystallized ginger
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Citrus Glaze
  • Garnishes: fresh lemon and orange slices


1. Preheat oven to 350°. Grease and flour 2 (8 1/2 - x 4 1/2 -inch) loaf pans.

2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating until fluffy. Add molasses; beat until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in buttermilk until blended.

3. Combine flour and next 5 ingredients in a large bowl. Gradually add to butter mixture, beating until blended. Pour batter into prepared pans.

4. Bake at 350° for 50 to 53 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Drizzle with Citrus Glaze. Garnish, if desired.


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Gingerbread Cakes With Citrus Glaze recipe