Gingerbread Cake

6 tablespoons butter, softened

1 cup brown sugar

1/2 cup molasses

1 tablespoon grated orange zest

1 teaspoon grated lemon zest

2 eggs

1/2 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon plus 1 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup buttermilk

1/2 cup fresh orange juice

1/2 cup sugar


Preheat oven to 350 degrees

Beat butter at low speed, then add sugar and beat at low speed until smooth. Beat in molasses and zests. Add eggs, one at a time, beating thoroughly and scraping sides of bowl between additions.

In another bowl, mix together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Combine buttermilk and 1/4 cup orange juice.

Add dry ingredients and buttermilk mixture to creamed mixture in thirds, beating between additions and ending with liquid. Pour into 9-inch square greased cake pan and bake 45 minutes, until toothpick inserted in the center comes out clean. Cool in pan on rack for 10 minutes. Turn out on rack to cool.

Make glaze by combing in small saucepan 1/4 cup orange juice and sugar. Bring to boil and cook until liquid is clear and syrup is formed. Pierce cake all over with a toothpick and generously brush hot glaze over top. Cut into squares to serve.