Featured in the Honolulu Star-Advertiser on December 4, 2019.
Icing:
Adjust oven rack to lower third position; heat oven at 350°F. Coat a 9-by-5-inch loaf pan with non-stick cooking spray. Set aside.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and pepper; set aside. In a separate bowl, whisk together molasses and hot water.
In a large bowl of electric mixer, beat butter on high until smooth and creamy, about 1 minute. Add brown sugar; beat on high for 1 minute until well creamed. On medium-high, beat in egg and vanilla until combined. Scrape down sides and bottom of the bowl as needed. On low, add dry ingredients in three additions, alternating the hot water/molasses, and mixing each addition until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
Pour batter into pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool completely before removing.
In a small bowl, whisk together powdered sugar, orange juice and orange zest. Drizzle over cooled loaf. Serves 9.
Note: Recipe can be converted using 3 mini pans. Bake at 350 for about 25 minutes, then test with a toothpick every five minutes until toothpick comes out clean.
Approximate Nutrient Analysis per serving:
220 calories, 7 g fat, 4 g saturated fat, 25 mg cholesterol, 150 mg sodium, 38 g carbohydrate, 1 g fiber, 26 g sugar, 2 g protein
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