How to Make Gingerbread - Recipe by Laura Vitale - Laura In The Kitchen Episode 68

Preheat the oven to 350°F.

Spray an 8x8 cake pan with non-stick cooking spray and line the bottom with parchment paper.

In a bowl, mix together 2 cups of all-purpose flour, 1 tablespoon of ground ginger, 1 tablespoon of ground cinnamon, 1 teaspoon of ground cloves, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.

In a small saucepan, melt 4 oz of unsalted butter with 1 cup of molasses over low heat for 3 to 4 minutes, stirring occasionally.

In a microwave-safe bowl, combine 2-3 tablespoons of spiced rum with golden raisins and microwave for 90 seconds to soak the raisins.

Allow the molasses mixture to cool slightly, then transfer it to a mixer with a paddle attachment.

Add 8 oz of sour cream, 1/4 cup of sugar, the zest of 1 orange (about 2-3 teaspoons), 1 egg, and 1/2 teaspoon of vanilla extract to the mixer. Mix on medium speed until combined.

Gradually add the dry ingredients to the wet mixture on medium to low speed to avoid flour flying everywhere. Mix until just combined, being careful not to overmix.

Fold in the rum-soaked raisins with a spatula, ensuring everything is well mixed.

Pour the batter into the prepared cake pan and bake in the preheated oven for 35 to 45 minutes, checking for doneness with a toothpick at the 35-minute mark.

Once baked, let the gingerbread cool in the pan for about 35 minutes before removing it.

For the glaze, mix 1 cup of powdered sugar with 2 tablespoons of orange juice and 1 teaspoon of rum until it reaches a runny consistency. Adjust with more orange juice or rum if necessary.

Pour the glaze over the cooled gingerbread and let it set for 10 to 15 minutes before serving.

Equipment Needed

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