Ingredients
Scale
- 1 stick plus 3 Tbsp. butter
- 3/4 cup dark corn syrup
- 3/4 cup molasses
- 2/3 cup packed soft dark brown sugar
- 2 tsp finely grated fresh ginger
- 1 tsp. ground ginger
- 1 tsp ground cinnamon
- 1 cup whole milk
- 2 eggs, beaten to mix
- 1 tsp. baking soda, dissolved in 2 Tbsp. warm water
- 2 cups all-purpose flour
- Orange Icing
- 8 oz. softened cream cheese
- 1 1/2 cups powdered sugar
- 2 tsp. orange extract
- Zest of one orange
Instructions
- Preheat oven to 350F.
- Line a 13×9 baking dish with parchment paper.
- In a saucepan, over low heat, melt the butter with the corn syrup, molasses, brown sugar, fresh and ground gingers and cinnamon.
- Take off the heat, add the milk, eggs and baking soda. Stir to combine.
- In a large mixing bowl, place the flour then add the liquid ingredients.
- Beat until well mixed. It will be a very liquid batter.
- Pour mix into prepared pan and bake for 45-60 minutes until risen and firm on top.
- Transfer the pan to a wire rack and let gingerbread cool.
- For the icing, place cream cheese in a large bowl and using an electric mixer, beat for 2 minutes.
- Add the powdered sugar and mix on low speed until it comes together.
- Turn the mixer to high and beat for another 4-5 minutes.
- Add the orange extract along with the orange zest and gently mix through.
- Once the cake is cooled, ice, slice and enjoy!