Spice Cake with Ginger Glaze Recipe

This Spice Cake with Ginger Glaze Recipe is a moist and spicy recipe, which is made with applesauce and fresh ginger. It’s the perfect fall dessert, ready in about 2 hours.

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Spice Cake with Ginger Glaze Recipe Ingredients

• Nonstick cooking spray
• 3 tablespoons grated ginger (from about 3-inch piece of ginger)
• 2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 cup applesauce
• 1 cup packed brown sugar
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/4 cup chopped walnuts

How To Make Spice Cake with Ginger Glaze

1. Prep Oven and Ginger: Preheat the oven to 350 degrees F. Spray an 8-inch cake pan or a Bundt pan with nonstick cooking spray. Place the grated ginger in a double layer of cheesecloth or paper towels and squeeze firmly over a small bowl to extract the juice. Set both the dry, juiced ginger pulp and the reserved ginger juice aside.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt, and the juiced ginger pulp.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the egg with the brown sugar, applesauce, canola oil, and vanilla until everything is well combined and smooth.
4. Make the Batter and Bake: Pour the wet ingredients into the dry ingredients and stir with a spatula until thoroughly incorporated. Scrape the batter into the prepared cake pan and level the top. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
5. Cool the Cake: Remove the cake from the oven. Let it cool in the pan on a wire rack for about 15 minutes. When cool enough to handle, carefully invert the cake onto the wire rack to cool completely, for at least 1 hour.
6. Make the Ginger Glaze: Stir together the powdered sugar with the reserved fresh ginger juice. If the glaze is too thick to pour, add a little water, 1/2 teaspoon at a time, until it reaches a thick but pourable consistency.
7. Glaze and Garnish: Once the cake is completely cooled, pour the glaze over the center of the cake, using an offset spatula to gently guide it so it runs down the sides. Sprinkle the edges with the chopped walnuts to garnish before the glaze sets.

Recipe Tips

• How to get the most flavor from the ginger? The technique of grating the ginger and then squeezing out its juice is a brilliant way to get a double dose of flavor. The pulp in the cake provides a gentle, warm background spice, while the fresh, potent juice in the glaze gives a zesty, spicy kick.
• How do I keep my cake moist? This cake is designed to be very moist, thanks to the applesauce and oil. The best way to ensure it stays that way is to not overbake it. Check for doneness at the 40-minute mark; it’s ready when a toothpick comes out with moist crumbs, not completely clean.
• Can I use a different pan? Yes, this recipe works perfectly in an 8-inch round or square cake pan, or a standard 10-cup Bundt pan as mentioned. Baking time should be similar, but always rely on the toothpick test.
• Can I make this cake ahead of time? Absolutely. The cake can be baked and cooled a day in advance. Store it wrapped in plastic at room temperature, and then add the fresh glaze just before you plan to serve it for the best look and texture.

What To Serve With Spice Cake

This warm, spicy cake is a perfect fall treat on its own.

• With a hot cup of black coffee or a chai latte
• With a dollop of fresh whipped cream or vanilla yogurt
• With a scoop of vanilla bean or butter pecan ice cream

How To Store Spice Cake

Room Temperature: Store the glazed cake in an airtight cake carrier or covered with plastic wrap at room temperature for up to 4 days. The flavor actually deepens the next day. Freeze: For best results, freeze the cake without the glaze. Wrap the completely cooled, un-glazed cake tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw at room temperature and glaze before serving.

Spice Cake with Ginger Glaze Nutrition Facts

• Serving: 1 slice (of 10)
• Calories: 420kcal
• Protein: 4g
• Fat: 20g
• Carbohydrates: 55g
• Sugar: 35g
• Sodium: 230mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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