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Ginger Loaf Cake

This is a great ginger spice cake with a perfect glaze on top for a taste of the holidays! Serve this for Thanksgiving morning.
Plan Ahead Note: the butter and eggs need to be brought to room temperature.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 8 -12
Course: Thanksgiving
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ¾ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • ½ cup unsulphured molasses
  • ½ cup + 2 Tablespoons whole milk divided
  • ½ cup fresh ginger
  • 1 ½ cups powdered sugar

Method
 

  1. Preheat oven to 350°.
  2. Coat a 9" x 5" loaf pan with baking spray. Line with parchment paper, leaving a 2" overhang on long sides.
  3. Whisk together flour, cinnamon, baking soda, salt, and nutmeg in a medium bowl until combined; set aside.
  4. Beat butter and sugar in a large bowl with an electric mixer at medium-low speed until just combined, 1 to 2 minutes. Increase to medium-high speed, and beat until fluffy, about 3 minutes, stopping to scrape down sides.
  5. Add eggs, 1 at a time, beating until well combined after each addition.
  6. With mixer on low speed, add flour mixture in thirds, alternating with molasses and ½ cup of the milk, beginning and ending with flour mixture.
  7. Fold in ginger.
  8. Spoon batter into prepared pan, smoothing top.
  9. Bake in a preheated oven until a wooden pick inserted into center comes out clean, about 1 hour, loosely covering with aluminum foil during final 15 minutes of bake time.
  10. Let cool in pan 10 minutes.
  11. Remove cake from pan, and let cool completely on a wire rack 1 to 1 ½ hours.
  12. Whisk together powdered sugar and remaining 2 Tablespoons milk in a bowl until mixture is smooth. Drizzle over cooled cake.

Notes

Recipe from Southern Living Magazine