1 cup raisins
1 cup molasses
1/2 cup packaged brown sugar
1/2 cup rapeseed oil
1/3 cup strong coffee and orange juice
2 tablespoons water
3 large eggs
3 cups all-purpose flour
1/4 cup nonfat powdered milk
1 tablespoon ground ginger
1 tablespoon grated orange zest
1 teaspoon cream tartar
1 teaspoon baking soda
1/2 teaspoon each ground cinnamon
2 cups confectioners' sugar
1/4 cup 2% milk
2 tablespoons butter
1/4 teaspoon vanilla extract
Preheat oven to 350°. Grease and flour a 10-in. fluted tube.
Place raisins in a small bowl, cover with boiling water and let stand 5 minutes.
In a large bowl, whisk together molasses, coffee sugar, oil, coffee, orange juice and water until blended.
In a small bowl, whisk the eggs on high speed for 3 to 4 minutes or until firm and lemony.
In another bowl, whisk together the remaining cake ingredients. Add the molasses to the consistency alternately with the eggs, combining only until blended.
Provide in the prepared pan.
Bake for 40-45 minutes or until a toothpick inserted in the middle comes out with wet crumbs.
Cool 10 minutes before photographing from the pan on a rack to cool completely.
In a small bowl, mix glaze ingredients until smooth.