Gingerbread Cake with Brandy Sauce and Whipped Oran

Name: Gingerbread Cake with Brandy Sauce and Whipped Orange Flower Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 cup vegetable oil; 1 cup white sugar; 1 cup molasses; 2 large eggs; 1 tablespoon freshly grated gingerroot; 3 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1/4 teaspoon ground cloves; 1 cup water; 1 tablespoon baking soda; 1 pint whipping cream; 1 teaspoon orange flower water; 1 tablespoon powdered sugar; Pinch cream of tartar; 1 tablespoon butter; 2 tablespoons brandy; 2 cups confectioners' sugar

Servings: persons

Cooking spray
1 cup vegetable oil
1 cup white sugar
1 cup molasses
2 large eggs
1 tablespoon freshly grated gingerroot
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
1 cup water
1 tablespoon baking soda
1 pint whipping cream
1 teaspoon orange flower water
1 tablespoon powdered sugar
Pinch cream of tartar
1 tablespoon butter
2 tablespoons brandy
2 cups confectioners' sugar

1
Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays).
2
Preheat the oven to 325 degrees F.
3
In a large bowl, whisk together the oil, sugar, molasses.
4
Add the eggs and whisk until smooth.
5
Stir in ginger
6
In another large bowl, whisk together the flour, cinnamon, salt, and cloves.
7
Whisk the molasses mixture into the flour mixture until evenly combined.
8
In a small saucepan, bring the water to a boil.
9
Remove from the heat and stir in the baking soda.
10
Whisk the hot water into the batter until just combined.
11
Transfer the batter into the prepared tins.
12
Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes.
13
Cool the cupcakes on a rack.
14
Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually.
15
Beat until stiff.
16
For Brandy sauce: melt butter over medium heat.
17
Add brandy.
18
Blend in confectioners' sugar.
19
Serve cupcakes with whipped cream and brandy sauce.

1646

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cooking spray, 1 cup vegetable oil, 1 cup white sugar, 1 cup molasses, and more.

Yes, Gingerbread Cake with Brandy Sauce and Whipped Orange Flower Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Cake with Brandy Sauce and Whipped Orange Flower Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions