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my little heaven

The Spice of Life

You guys, it’s getting creepily close to Christmas and I’m not sure if I’m excited or sad! Maybe some of both. Excited for the holiday and sad that it is passing by so quickly!  As I sit here to write this, I have A Year Without a Santa Claus on tv and just listening to it brings back some of the childhood excitement the season brings me.

Having a little taste test before bed

With it being so close to the holiday, tis the season for some quality gingerbread. I’m not talking about the fancy Martha Stewartesque gingerbread houses all decked out with their candy cane gates and jolly rancher swimming pool. Ina offers up a much different version of gingerbread. It is a rustic dessert that is dense, spicy, and sweet. This is a perfect addition to any holiday dessert table this year. Also, it makes the whole house smell AMAZING. Think of it as edible potpourri. The orange frosting on top adds more flavor to the cake but you can opt to skip it and simply sprinkle it with powdered sugar.

How could this possibly be bad?!?!

This cake is sweetened by molasses, there is no other sugar actually in it. Molasses is a very dark, sweet, smoky syrup that gives gingerbread its unique color and flavor. One thing I did want to look up is what exactly unsulfured molasses is since the recipe specifically called for it. I’ve never really paid attention in the store. According to my research, molasses is the by product of the sugar making process. So when the sugar cane is crushed to make the little sugar granules we use to sweeten almost anything, the leftover is molasses. In some instances, sulfur is used during this process. I can only imagine that the sulfur adds a not too pleasant taste. I have also learned that most molasses in the states is unsulfured, so you don’t really have to worry about it. It’s always safe though to check the label to make sure.

Bubbly molasses and butter

This cake also has it’s fair share of spice in it. A whole teaspoon and a half of ground ginger root (it is gingerbread after all), cinnamon, and cloves give the cake balance with the earthy sweetness of the molasses. Another balancing ingredient which I think it totally necessary is the orange zest. You can’t taste it too much in the cake but it definitely adds a layer of flavor and helps cut through the sweetness.

I did make a few changes to the recipe, not major, but some differences. I didn’t use the recommended golden raisins, I used the regular ones. They are easier to find, taste the same, and I think more nostalgic looking. It reminds me of the applesauce cake my grandma made with the dark raisins in it. Also, I don’t have an 8×8 pan so I had to improvise. I do have a 6-cup bundt pan which worked perfectly, all I had to do was up the baking time by 15 minutes. If you use the bundt pan, I recommend baking the gingerbread for 45 minutes and check it and if it needs more time, add 5 minutes then check again. I got about 15 slices out of the bundt cake which was great as I had planned to take it to a work holiday lunch the next day.

A little edible decoration never hurt…

I decided to add a little extra Ina to my gingerbread. A mantra of hers is that she always garnishes a dish with an ingredient in the dish, “so you know exactly what’s in it.” So, I used my special zester that peels little strips off of the citrus. For this recipe, I zested half the orange which went into the cake, then I used this zester on the rest of the orange for the garnish. This isn’t necessary, you could just zest the rest of the orange regularly into the frosting to add extra flavor if you wanted. If you want to purchase a zester like this one, check out the amazon link below. Just make sure you zest BEFORE you cut and juice the orange, otherwise it’ll be a mess.

A great wine to pair this with is Winc’s new sparkling wine, Fink’s Widow. Bubbly just screams holidays and it is great for cocktails or after a meal with dessert. It has a lot of great apple and even pineapple flavors that are really crisp on the palate with the effervescence. You can’t beat the price on this one – only $13. That’s about the same price as prosecco. Many sparkling wines are difficult to find that cheaply (that are good), but this one is definitely a winner. It’s great on it’s own, but I was tempted into turning it into a holiday mimosa. Use this link for a discount on your first order: https://hi.winc.com/2lhy61q4ll7.

FW spreading some holiday cheer!

I first got the idea for this cocktail by seeing sugared cranberries and wanting to make them. When you make sugared cranberries, you cook them for a little and then let them soak in a mixture of sugar and water. The leftover syrup is turned slightly red from the cranberries and has great flavors. I added about 2 teaspoons of the simple syrup to 2 Tablespoons of cranberry cocktail mix and then topped it with the Finke’s Widow. I put the finished sugared cranberries on a large toothpick as garnish. SO GOOD! The cranberry flavor is balanced out by the sweetness of the syrup and the wine adds some crispness to the drink. This is one you’ll definitely want to make for your holiday party. As an alternative to the sugared cranberries, you can always freeze some fresh cranberries and use them as ice cubes in your drink as garnish and to keep the drink cold without watering it down.

Festive and refreshing

Print Recipe
Old-Fashioned Gingerbread
From Back to Basics by Ina Garten, page 202
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 3 hours
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 3 hours
  1. Preheat the oven to 350 degrees. Grease an 8x8-inch cake pan. Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small saucepan and bring to a boil over medium heat. Pour the mixture into a large mixing bowl. Cool for 5 minutes, then mix in the sour cream and orange zest.
  2. Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves and salt together into a small bowl. Mix to combine. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.
  3. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
  4. When the cake is cooled, whisk together the confectioner's sugar and orange juice and pour it over the gingerbread allowing it to drip down the sides. Cut into 9 squares.
Recipe Notes

You can use a 6 cup bundt pan. If so, increase baking time to 45 minutes and if it isn't done completely, put back into the over for another 5 minutes. Using a bundt pan yields about 12-15 slices of cake.

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  1. Thanks for sharing your gingerbread recipe Zach, I would love to try it.

  2. um, yes please! can not wait to try this out! I hope mine comes out nearly as good as what yours looks like!

  3. That is one seriously gorgeous looking gingerbread! It’s been ages since I’ve made a gingerbread cake. I must remedy this! Wishing you a fantastic Christmas and all the best for the New Year!

  4. Ha! Ha! Well I definitely am planning on making the Martha-esque gingerbread house on Christmas day (I managed to convince the hubby it would be fun) but this far easier and way more edible version of gingerbread also sounds like an excellent idea.

    • zharpine

      December 22, 2016 at 7:03 am

      haha. I can’t say that a gingerbread house would be bad. Though, mine usually collapse. Best of luck! Thanks for visiting.

  5. I’m always up for trying new gingerbread recipes this time of year! Looks great!!

  6. This gingerbread cake sounds amazing! I tend to only eat gingerbread cookies. I’ll have to give this recipe a try.

  7. Gingerbread is an addiction, and I would eat it all year long. Your cake sounds delicious. Happy Holidays.

  8. I can’t wait to make this! I love the flavor orange zest gives baked goods, my favorite! Pinning, thanks for sharing!

  9. Deeeeeelicious. I love a boozy cake. Thanks for sharing and have a great Christmas!

  10. Kimberly @ Berly's Kitchen

    December 23, 2016 at 3:37 pm

    This looks amazing, and fresh orange zest is the best! I’ve yet to make gingerbread of any kind but definitely want to give it a try.

  11. Oh, I can just smell all the wonderful flavours in this cake!!! Looks delightful!

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