Marie’s Rich Gingerbread with Candied Ginger and Lemon Glaze

Name: Marie’s Rich Gingerbread with Candied Ginger and Lemon Glaze
Yield: Makes one 10-inch tube cake; serves 12 to 16
Ingredients: 1 cup boiling water; 1 cup confectioners’ sugar; 1–2 tablespoons fresh lemon juice; ½ teaspoon grated lemon zest; 2 teaspoons baking soda; ½ teaspoon ground cloves; ½ teaspoon salt; ½ cup minced crystallized ginger; 2 large eggs; 2 cups dark molasses; 3½ cups all-purpose flour; 2 tablespoons ground ginger; 1 tablespoon unsalted butter, melted, for the pan; 1 cup packed dark brown sugar; 1 cup (2 sticks) unsalted butter, softened

Preparation info

Makes one 10 inch tube cake; serves
12 to 16

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This is extraordinary gingerbread, moist and great-looking. Cookbook author (and great cook) Marie Simmons, my cocolumnist for Bon Appétit, says she also likes to serve this cake with John’s Mother’s Lemon Sauce with Lemon Slices.

Ingredients

Dessert
Cake
Vegetarian

Ingredients

Method