Holiday Gingerbread

"Gingerbread makes me miserable" - said no one ever.

I'm just wild about anything gingerbread. For me, it marks the sign that Christmas is almost here. I've searched high and low for the perfect slice of gingerbread and this recipe, adapted by Ina Garten, is by far absolute my favorite to make. It's so quick and easy to make. The cake texture is so moist and the flavor is packed with powerful spices. Not to mention that this recipe also makes the perfect present for fellow gingerbread fanatics like myself!

Holiday Gingerbread (adapted by Ina Garten)

Ingredients

1 tsp dark rum or water
1/4 pound (1 stick) unsalted butter
1 cup unsulphured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1 cup confectioners' sugar, optional
2 tablespoons plus 1 teaspoon freshly squeezed orange juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.

Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture with a teaspoon of rum into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.

Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.

When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.