Gingerbread Cake with White Glaze


2 cups applesauce
1 cup dark molasses
2 teaspoons baking soda
3 cups sifted all-purpose flour
1/2 teaspoon salt
3 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
4 eggs
1-1/3 cups sugar
2/3 cup vegetable oil
White Glaze (recipe below)


Preheat oven to 325 degrees F. Grease a 10-inch tube pan.

In a large pan, slowly bring applesauce to a boil. Stir in molasses and baking soda. (The mixture will foam up.) Set aside to cool.

In a bowl, combine flour, salt, and spices, and stir with a whisk to blend.

In a separate bowl, beat eggs with an electric mixer for several minutes, until light. Gradually add sugar and continue beating until thick. Gradually beat in oil. With the mixer on low speed, alternately fold in flour mixture and applesauce mixture. Pour batter into prepared pan and bake for 1 hour and 15 minutes. Cool cake in the pan for 15 minutes. Remove cake from pan and continue to cool on a rack. Decorate with White Glaze.

White Glaze


12 to 14 servings


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