Orange Gingerbread Cake with Cranberry Cream Cheese Frosting
This light and fluffy gingerbread cake is accented with sweet orange zest then topped with a decadent cranberry cream cheese frosting. It will make the perfect dessert at your holiday table.
1stick (4 ounces) unsalted butterat room temperature
3-4cupspowdered sugarsifted
2-4Tablespoonscranberry pureedepending on desired consistency of frosting.
Instructions
Place a rack in the upper third of the oven and heat oven to 350 degrees F. Lightly grease and flour an 8×8- inch square baking pan. Set pan aside.
In medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale. Add molasses, honey, and orange zest and stir to combine. Add the dry ingredients to the wet ingredients and stir together until entirely incorporated. Add the warm water and gently stir until the mixture is smooth and silky. Pour the batter into the prepared pan.
If you find that the mixture fills the pan more than three quarters of the way full, transfer to a larger 9 or 10-inch round cake pan, or fill a mini loaf pan with excess batter.
Bake cake for 30-40 minutes, or until a cake tester inserted into the center of the cake comes out clean.
While the cake bakes, make the cream cheese frosting.
In the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese on medium speed. The cream cheese should be as soft and smooth as possible. Stop the mixer.
Scrape down the sides of the bowl, add the butter, and beat the two together on medium speed until smooth and incorporated. Add two cups of powdered sugar and mix until incorporated. Add 2 Tablespoons cranberry puree and remaining cup of powdered sugar. Beat on medium high speed until frosting is smooth and silky. If thinner consistency frosting is desired, add more puree a Tablespoon at a time. If thicker frosting is desired, add more powdered sugar.
Allow cake to cool in the pan before frosting the cake. Slice and serve directly from the pan.
Notes
If wrapped well, this cake can be stored in the refrigerator for up to 3 days. If left unfrosted, it also freezes well.