Ingredients
CAKE:1 cup raisins1 cup molasses1/2 cup packed brown sugar1/2 cup canola oil1/3 cup each strong brewed coffee and orange juice2 tablespoons water3 large eggs3 cups all-purpose flour1/4 cup nonfat dry milk powder1 tablespoon ground ginger1 tablespoon grated orange zest1 teaspoon cream of tartar1 teaspoon baking soda1/2 teaspoon each ground cinnamon, mace and nutmegGLAZE:2-1/2 cups confectioners’ sugar1/4 cup 2% milk2 tablespoons butter, melted1/4 teaspoon vanilla extract
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Place raisins in a small bowl; add boiling water to cover and let stand 5 minutes. Drain.
In a large bowl, whisk molasses, brown sugar, oil, coffee, orange juice and water until blended. In a small bowl, beat eggs on high speed 3-4 minutes or until thick and lemon-colored. In another bowl, whisk remaining cake ingredients. Add to molasses mixture alternately with eggs, mixing just until combined. Fold in raisins.
Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, mix glaze ingredients until smooth. Pour over cake.
