Apple Molasses Gingerbread Cake
Circle B Kitchen
This is without a doubt my favorite fall cake, but I make it anytime I can find an excuse to do so. Which means often. It's just so good.
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt
½ cup butter
½ cup sugar
1 large egg, beaten
1 cup molasses mixed with 1 cup hot water
½ cup raisins
2 golden delicious apples, (or any good baking apple), diced
2 cups powdered sugar, sifted
2 tsp vanilla
just enough milk to make a spreadable glaze or add more milk and drizzle the glaze over the cake.
Preheat oven to 350°F.
Grease a 10" springform batter with butter or cooking spray. Sift together flour, baking soda, spices, and salt.
Beat together shortening, sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes. In 3 batches, alternately beat in flour mixture and molasses mixture at low speed until smooth. Add the chopped apples and the raisins. Mix well. Pour batter into the greased springform pan.
Bake cake in middle of oven until a tester comes out clean, for about 45 minutes. Cool cake about 15 minutes in the pan on a rack and then remove from springform and allow to finish cooling on the rack.
Mix glaze ingredients and put in a Ziploc bag with a hole cut in the corner. Pipe glaze onto the cake or if you’d like a thinner, drizzle of glaze, add more milk and use a spatula to drizzle the glaze over the top of the cake.