Perfectly spiced, tender and moist, this Gingerbread loaf is officially the bake of 2021! Hello everyone, it’s been a good while since I’ve been able to share a new recipe. I’m sure I’m not the only one trying to figure out the past couple of years but Oh it’s good to be back doing what I love the most.
I’ve been thinking about so many different bakes I want to make and have a ton of recipes to create, perfect and share starting with this beautifully flavoured and textured cake loaf.
Gingerbread is one of my favourite flavours, not only during the Autumn and Winter months, I can truly eat it any time of the year. I wanted to have that staple recipe that I’d be able to make easily whenever the urge arises.
I do have a very popular and personal favourite classic style Gingerbread Cake recipe shared on the blog but this time I wanted something a little different. This recipe is just a simple creamed butter and sugar cake loaf but with a twist. Speculaas! For those who are unfamiliar with this, it’s a spice blend that can be found in most stores in Europe and is most commonly made up of cinnamon, cloves, ginger, cardamom and nutmeg to name a few. There are several brands each with their own spice mix but whichever one you’re able to find will work wonders in this recipe.
I drizzled a simple 3 ingredient cream cheese glaze but honestly this loaf cake is absolutely perfect without any topping, just a mug of freshly brewed coffee on the side.
Alternatively you can do a simple dusting of powdered sugar, maybe some sugared cranberries or for a more festive vibe, add some orange or lemon zest into the glaze.
Either way I hope you enjoy this recipe and please do tag me if you try it! Happy holidays!
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Super Moist Spiced Gingerbread Loaf
Makes 1 8×4 inch loaf or 9 to 12 muffins
- 1 1/2 cups (190gms) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon Speculaas*
- 1/2 cup (100gms) butter
- 1/4 cup (50gms) white sugar
- 1/4 cup (50gms) soft brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup (50mls) molasses
- 2 tablespoons oil
- 1/3 cup (80gms) sour cream
- 1/4 cup (60mls) milk
Cream cheese Glaze
- 2 Oz cream cheese
- 1 cup (125gms) icing sugar
- 1 – 2 tablespoons cream
- Preheat oven to 170C. Grease and flour a cake 8×4 tin and set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, salt and spices.
- In a separate bowl, cream together butter, sugar and brown sugar until paled, creamy and fluffy. Click here for references. Add in the egg, oil and vanilla and whisk until combined. Pour in the molasses.
- Add in the dry mix in two batches alternating with the sour cream and milk whisking until batter is *just* combined in between each addition. Start and end with the flour mix. Make sure not to overmix. Batter will be thick and smooth.
- Spoon batter into prepared cake tray and bake for 35 to 40 minutes until cooked through and a toothpick or knife comes out with a few moist crumbs or clean. Allow cake to cool for about 10 minutes before turning onto a wire rack.
- Place loaf in an airtight container while in it still warm to continue to cool completely.
For the glaze:
- Whisk all the ingredients together adding more or less cream until desired consistency is reached. Add vanilla extract, orange or lemon zest or even more spices if required.
*If you can’t find Speculaas, replace with 1 tsp cinnamon, 1/4 tsp each cloves and nutmeg into the flour mix.
Recipe by the dutch baker.