The maple cinnamon glaze from my baked pumpkin donut recipe would be a good option!

I’ve made this cake numerous times as a layered cake. I’m doing these cakes in mini loaf pans for teacher gifts next month. Can you share a somewhat shelf stable glaze that pairs well with this recipe?

Yes, that would be fine! I’d recommend doubling the recipe for a pan that size.

Glad to hear the oil worked great! I haven’t tried reducing the molasses so it’s hard to say. It may be fine, but you’d probably need to make some other adjustments to the recipe.

In reply to Danielle.

I tested the exact recipe but added 1/2 cup oil and it turned out really good!! Our home smelled amazing! It was a bit too molassesey (I know that’s not a word). Could I scale back a bit on the molasses? Maybe to a 1/2 cup.

I haven’t tested this recipe with oil, so I’m really not sure.

In reply to Danielle.

I made this cake again today, for this year. It is a great recipe! It has a very nice gingerbread spice flavor and the crumb is moist and soft. I love it. My kitchen smells amazing, and gingerbread cake really feels like the holidays have arrived for me! I agree that since it is a tall cake (in a 9″ square pan), putting foil over the top for the last 10 minutes of baking helps keep the top from getting too dark. I topped mine this year with some lemon glaze and sugared fresh cranberries and it was amazing! Thank you so much again for posting this cake recipe!

I just saw your cake on Instagram, it was beautiful! So glad it turned out great for you, Heather!