Gingerbread Cake with Cognac Glaze 


| Recipes | Rebekah Peppler

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


TT Test Kitchen Tip: Add visual drama to this grown-up gingerbread cake with French dragées. (Use dragées as decoration only.)

Gingerbread Cake with Cognac Glaze

Cook Time: 1 hour

  • Cake

    ¾ cup unsulfured molasses

    ½ cup freshly brewed coffee

    1 cup hot water

    1 teaspoon baking soda

    3 cups all-purpose flour

    1 tablespoon unsweetened natural cocoa powder

    1½ teaspoons baking powder

    2 teaspoons ground ginger

    1 teaspoon ground cinnamon

    ¼ teaspoon ground cardamom

    ⅛ teaspoon ground cloves

    ½ teaspoon salt

    ⅛ teaspoon freshly ground black pepper

    2 eggs

    ¾ cup dark brown sugar

    ½ cup granulated sugar

    1½ tablespoons finely grated fresh ginger

    Finely grated zest of 1 medium lemon

    ⅓ cup grapeseed oil


    Cognac Glaze

    2 cups confectioners' sugar

    2 tablespoons cognac

    3 tablespoons water

    1 vanilla bean, split and scraped

    Pinch of salt


1. Make the cake: Preheat the oven to 325°. Spray the bottom and sides of a pudding pan or Bundt pan with nonstick baking spray.

2. In a medium saucepot, bring the molasses, coffee and water to a boil. Remove from the heat and carefully whisk in the baking soda. Set aside to cool slightly, about 15 to 20 minutes.

3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, ground ginger, cinnamon, cardamom, cloves, salt and black pepper. Set aside.

4. In a large bowl, whisk together the eggs, brown sugar, granulated sugar, fresh ginger, lemon zest and grapeseed oil. Gradually whisk in the reserved molasses mixture and flour mixture a third at a time, alternating until the mixture is just combined.

5. Pour the batter into the prepared pan and place in the oven. Bake until a tester comes out clean, about 45 minutes to 1 hour. Place the cake on a cooling rack and let cool in the baking pan for 5 minutes. Carefully turn the cake out onto a cooling rack and cool completely.

6. Make the cognac glaze: In a small bowl, whisk together the confectioners' sugar, cognac, water, vanilla-bean seeds and a pinch of salt until smooth. Pour the glaze over the cooled cake and serve.

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