Glazed Gingerbread Cake

• 1 cup raisins
• 1 cup molasses
• 1/2 cup packed brown sugar
• 1/2 cup canola oil
• 1/3 cup each strong brewed coffee and orange juice
• 2 tablespoons water
• 3 large eggs
• 3 cups all-purpose flour
• 1/4 cup nonfat dry milk powder
• 1 tablespoon ground ginger
• 1 tablespoon grated orange zest
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon each ground cinnamon, mace and nutmeg
• 2-1/2 cups confectioners' sugar
• 1/4 cup 2% milk
• 2 tablespoons butter, melted
• 1/4 teaspoon vanilla extract

1. Preheat oven to 350u0b0. 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.
2. 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.
3. 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.
4. In a small bowl, mix glaze ingredients until smooth. Pour over cake.

raisins, molasses, brown sugar, canola oil, coffee, water, eggs, allpurpose, nonfat dry milk powder, ground ginger, orange zest, cream of tartar, baking soda, ground cinnamon, sugar, milk, butter, vanilla

Taken from www.tasteofhome.com/recipes/glazed-gingerbread-cake/ (may not work)