A glaze recipe for gingerbread cake?

Question

Hello everyone, I was just wondering if anyone knew a good recipe for a gingerbread cake glaze...I just baked some, and I realized it would taste a whole lot better with something sweet drizzled over it...

Any help appreciated!

Answer 1

I second Fluffer's recipe and would add that you could add some grated lemon or orange juice and/or zest to this same basic recipe to give it a little zing. Delicious!

Answer 2

You could just do a really simple glaze of powdered sugar, milk, and a couple of drops of vanilla. Pour some powdered sugar in a bowl, and whisk with water and the vanilla, adding more powdered sugar or milk depending on whether you need to thicken or thin the glaze.
That would probably be the quickest to do, and the safest for preserving the gingerbread taste.

Answer 3

I use powdered sugar and water. You put the powdered sugar in a small sauce pan on the stove at probably med heat add water until it is syrupy and well mixed. I prefer for gingerbread a drop or two of orange flavoring. stir and pour over cake. enjoy

Answer 4

Check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 5

Here is a gingerbread cake recipe I make that my family enjoys:

Gingerbread Cake with Maple Whipped Cream

Ingredients:

***For cake ***

Nonstick vegetable oil spray
3 cups all purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup minced crystallized ginger
10 tablespoons unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup mild-flavored (light) molasses
1 cup boiling water
2 1/2 teaspoons grated orange peel

***For filling and frosting ***

3 cups chilled whipping cream
1/2 cup pure maple syrup
1 tablespoon finely chopped crystallized ginger
Orange peel strips


Directions:

Cake: Position rack in center of oven and preheat to 350°F. Spray 10-inch cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger.

Using electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs 1 at a time. Gradually beat in molasses, then 1 cup boiling water. Mix in grated orange peel. Gradually mix in dry ingredients.

Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour. Transfer pan to rack and cool 15 minutes. Run knife around pan sides. Turn cake out onto rack; peel off paper. Cool.

Make filling and frosting:

Beat cream and maple syrup in large bowl until stiff peaks form.

Cut cake horizontally into 3 equal layers. Transfer 1 cake layer, cut side up, to platter. Spread 1 1/2 cups whipped cream mixture over. Repeat layering with 1 cake layer and 1 1/2 cups whipped cream mixture. Top with remaining cake layer, cut side down. Spread remaining whipped cream over top and sides of cake. Sprinkle crystallized ginger atop cake chill at least 1 hour and up to 6 hours.