Oranges, ginger, cranberries, and cream cheese all come together to create a moist, tender, sweet gingerbread cake that you can serve right from the pan! Orange gingerbread cake with cranberry cream cheese frosting is a special recipe from the one and only Joy the Baker!
It’s time for another installment of Sundays with Joy. Technically, I suppose it’s Saturday with Joy. I’ll be posting my Joy the Baker Cookbook recipes on Saturdays now because I’ve added another weekly activity into my blogging arsenal. I know, I know. I’m constantly yapping about how busy my life is, so how can I possibly make room for yet ANOTHER activity?
Well, I haven’t mentioned this to you yet, but I lost my job 2 weeks ago. Boo hiss, right?
So the door of employment was closed and until I can find the newly opened window that I’ve been told to keep a look out for…you know, the one that will bring some bill-paying income into the house, I need to keep my mind and body engaged to avoid self pity and depression from setting in.
Enter Sunday Supper. Each week, the group members are given a theme that we then use to create a recipe around. Tomorrow’s post will be comfort food like you’ve never seen it. Grown Up Mac ‘n Cheese!
But TODAY, I have something that’s equally as wonderful to share. It’s magical and wonderful and it’s likely to cause you to see unicorns in your sleep. It’s gingerbread with a yummi twist!
The recipe for the cake is the creation of Joy the Baker. It’s a flavor packed, spiced up gingerbread with a wonderful sweetness, thanks to the inclusion of orange zest. Get this…It’s in cake form.
No crisp yet adorable ginger people cookies for me, thank you. These are tall, fluffy pieces of gingerbread. Now that’s what I’m talkin’ about! To make it even better, the cake is topped with the most delicious cream cheese frosting I’ve ever eaten. Seriously, I couldn’t keep my spoon out of the bowl.
Joy’s recipe (which you can find at the bottom of this post, as well as in her cookbook, or on her blog), is wonderful in and of itself, but I had some extra cranberries left over from Thanksgiving, so I put my blender on puree and went to town.
The tangy cranberries helped to tone down the sweetness of the cream cheese and sugar, making this frosting the kind I’d like to drink through a straw on a daily basis.
Plus, cranberries are high in antioxidants, so that makes this frosting totally healthy. You can tell your doctor I said so.
No, you can’t give him my phone number. Well, unless he’s single and has an adorable smile and a relatively thick wallet. Yes, I’m very happy in my relationship with Brian. No, it’s not cheating….it’s…it’s… shhh. Let’s be quiet now.
Make this gingerbread cake and enjoy it.