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Yule Ginger Orange Spice Cakes

Yule ginger orange spice cakes are baked in a 12-cup muffin pan until the tops spring back lightly, then finished with a thick orange glaze. Each tender, warmly spiced cake gets fresh ginger and finely grated orange zest in the batter.
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Prep Time 20 minutes
Cook Time 20 minutes
Glaze setting time 15 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

For the cakes
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed, light
  • 1 egg large, at room temperature
  • 0.5 cup molasses unsulfured
  • 1 tbsp orange zest finely grated
  • 1 tbsp fresh ginger peeled, finely grated
  • 0.5 cup water hot
For the orange glaze
  • 1.5 cup powdered sugar
  • 2 tbsp orange juice to 3 tablespoons; add more a teaspoon at a time as needed

Equipment

  • 1 12-cup muffin pan
  • 1 hand mixer

Method
 

Make the cakes
  1. Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl.
  3. Beat the butter and brown sugar in a large bowl with a hand mixer on medium speed for 2 to 3 minutes, until creamy.
  4. Beat in the egg, then the molasses, orange zest, and fresh ginger until smooth.
  5. Add the flour mixture in 3 additions, alternating with the hot water in 2 additions and beginning and ending with the flour mixture; mix on low just until combined.
  6. Divide the batter among the liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the cakes in the pan for 5 minutes.
  9. Transfer the cakes to a wire rack and cool completely.
Glaze the cakes
  1. Whisk the powdered sugar with 2 tablespoons orange juice until smooth, adding more juice a teaspoon at a time as needed for a thick, drizzle-able glaze.
  2. Drizzle the glaze over the cooled cakes.
  3. Let stand for 15 minutes, until set.

Notes

For tender cakes, mix the batter on low only until combined. Store covered in the refrigerator for up to 3 days; freeze for up to 2 months. A 1:1 gluten-free baking flour blend can be used as a dietary swap, though the texture may vary.