Dessert: Orange Gingerbread Cake with Cream Cheese Frosting

Recipe by Reynolds Kitchens You'll feel warm and fuzzy inside with just one bite of this charming dessert from Joy Wilson of Joy the Baker.

This recipe includes superfoods such as:

Cinnamon, Honey

Health benefits of Orange Gingerbread Cake with Cream Cheese Frosting

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy levels and supporting overall health.

Rich in antioxidants, including phenolic acids and flavonoids, honey offers protective benefits against oxidative stress and inflammation. These antioxidants can help combat the damage caused by free radicals, which are linked to chronic conditions such as heart disease and cancer. Furthermore, the natural sugars in honey can provide a quick energy boost, making it an excellent option for a pre-workout snack or a natural sweetener in beverages and meals.

Honey's benefits extend beyond its nutritional profile. Its antimicrobial properties make it a natural remedy for wounds and burns, promoting healing by providing a moist environment and acting as a barrier to infection. Additionally, honey has been used for centuries to soothe sore throats and coughs, thanks to its ability to coat the throat and reduce irritation.

However, it's important to consume honey in moderation. While it is a healthier alternative to refined sugar, it is still a form of sugar and can contribute to weight gain and other health issues if consumed in large amounts. For individuals with diabetes or those monitoring their blood sugar levels, it's crucial to account for honey's GI and its effects on blood sugar.

Choosing raw, unprocessed honey can also maximize its health benefits. Raw honey is more likely to retain its antioxidants and other beneficial compounds that can be lost during processing. Incorporating honey into your diet can be as simple as adding it to yogurt, drizzling it over oatmeal, or blending it into smoothies. Its natural sweetness and health-promoting properties make honey a superfood worth including in a healthy, balanced diet.

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 3/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup vegetable oil, plus
2 tablespoons vegetable oil
3/4 cup granulated sugar
2 large eggs
3/4 cup unsulfured molasses (not blackstrap)
1/4 cup honey
2 teaspoons grated orange zest
3/4 cup warm water
Reynolds Wrap® Aluminum Foil

Instructions

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a 9x9 cake pan with Reynolds Wrap(R) Aluminum Foil and grease and flour the foil. Set pan aside.
In a medium bowl, whisk together flour, spices, baking soda and 1/2 teaspoon salt. Set aside.
In a large bowl whisk together 3/4 cup plus 2 tablespoons vegetable oil, sugar and eggs until thick and pale. Stir in molasses, honey and orange zest.
Add the dry ingredients, all at once, to the wet ingredients. Stir together until entirely incorporated. Add the warm water and gently stir until the mixture is silky smooth.
Pour the batter into the prepared pan. Bake cake for 35-45 minutes or until a cake tester inserted into the center of the cake comes out clean.
While the cake bakes, make the cream cheese frosting. In the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese on medium speed until smooth. Stop the mixer and add the softened butter. Scrape down the sides of the bowl. Beat over medium speed until smooth and incorporated. Add one cup of powdered sugar and blend until incorporated. Add vanilla extract (and the paste from inside the scraped bean, if using) and remaining cup of powdered sugar. Beat until frosting is smooth and silky.
Allow cake to cool in the pan for 20 minutes. Remove from the pan and place on wire rack. Allow to cool completely before frosting the cake. Sprinkle with pomegranate seeds before serving. This cake can be stored, well wrapped in the refrigerator, for up to 3 days.