1/3c (80ml) molasses
1/3c (80ml) very warm water
1 1/2c (180g) cake flour
1/2c (60g) all purpose flour
1 tsp (5g) baking soda
2 1/2 tsp (5g) ground ginger
1 1 /2 tsp (3g) ground cinnamon
1 tsp (2g) ground cloves
1/2 tsp ground nutmeg
1/4 tsp salt
2/3c (135g) light or dark brown sugar
1 tsp orange zest (about one orange)
1/2 c (118ml) olive oil
1 large egg, room temperature
1 tsp vanilla extract
1/2 c (118ml) buttermilk, room temperature
citrus glaze
1 c (120g) powdered sugar (sifted)
2-3 tbsp (30-45ml) freshly squeezed orange juice
Preheat the oven to 350F/175C. Line a 9X5 loaf pan with parchment paper, leaving 1-2″ excess along the longer sides of the pan. This helps with removal once the loaf has baked.
Heat water to very warm (about 100F/40C) in a heat proof container. Pour molasses into the water. Mix well to combine.
In a medium size mixing bowl, whisk together the cake flour, all purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg and salt.
Using an electric mixer, whisk the orange zest and sugar together until the sugar somewhat resembles wet sand. This is from the oils releasing and incorporating into the sugar. If this doesn’t happen, or you want more orange flavor, add 1/2 tsp orange extract and repeat.
Whisk together the sugar and oil until well combined. Whisk in the egg and vanilla, and thinned out molasses. Mix until well combined.
Stir in the dry ingredients and buttermilk to the wet, alternating. Leave a few flour or milk streaks before adding the next. If needed, switch to a wooden spoon or spatula for this step.
Pour batter into the prepared loaf pan. Smooth the top of the batter.
Bake for 45-55 minutes. Around 40 minutes, do the first check of the cake. Check to make sure the top isn’t burning.
If the top is browning too much, place a tent foil over the top for the remainder of the time. Bake an additional 5-7 minutes before checking for doneness. The edges of the cake will have pulled slighly from the pan and a toothpick inserted into the center will come out clean or with a few moist crumbs.
If the toothpick comes out wet or “gummy,” the cake will most likely need an addtional 10-20 minutes from that point. Check every 5-10 until done.
Remove the loaf cake from the oven to cool in the pan for 15-20 minutes. Remove the cake from the pan after about 20 minutes. Cool to room temperature on the cooling rack.
Make the glaze by whisking together the powdered sugar and the orange juice.
Pour the glaze on the gingerbread loaf while still slightly warm or at room temperature. Cool the glazed cake an additional 30-45 minutes on the cooling rack.
