Christmas is my favorite time of year! Mostly because Gingerbread is in full force. In a house where cookies were usually not allowed, my Mom made exceptions for Gingerbread around Christmas time. So I grew up loving Gingerbread and my obsession has only grown with time. I realized you can make really Gingerbread anything, so this loaf cake is no exception. This is a perfect little cake to bake and have on hand during the holidays. It's also a great cake to gift, because it is smaller. I love drowning mine in icing, but you could also just drizzle it over the top if you prefer. Happy Holiday baking!
Gingerbread Loaf | Makes 1 lb. loaf
- 1 stick (113 g.) organic butter, softened
- 113 g. (1/2 cup) organic dark brown sugar
- 1/2 tsp. organic vanilla bean
- 2 organic large eggs
- 1 tsp. organic ginger
- 1 tsp. organic cloves
- 1 tsp. organic cinnamon
- 142 g. organic molasses
- 1/2 cup organic heavy whipping cream
- 198 g. (1 1/4 cup + 2 T.) all natural cake flour
- 3/4 tsp. baking powder
- 1/2 tsp. sea salt
- 185 g. (1 1/4 cup) organic powdered sugar
- 3 T. organic milk
Preheat oven to 350 degrees.
In the bowl of your stand mixer fitted with paddle attachment, cream the butter, dark brown sugar, ginger, cloves, cinnamon, vanilla bean and molasses.
Add the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
In a separate bowl, whisk together the cake flour, baking powder and sea salt.
Add in the cake flour mixture and cream, alternating each and beginning and ending with the cake flour. Mix on low until combined. Scrape sides of bowl and mix again on low until combined.
Grease the bottom and sides of a 1 lb. loaf pan.
Pour the batter into the loaf pan and spread out evenly.
Bake for 1 hour or until a wooden pick inserted in center comes out clean.
Once the loaf has cooled, remove it from the pan.
In a clean mixing bowl fitted with paddle attachment, start your frosting. Add powdered sugar and milk and mix on medium until combined into a smooth frosting.
Spread the frosting over the top of the loaf.
Store the loaf in a cake dome.
Baker’s Note: To make this gluten free just substitute the cake flour for an organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend.
High Altitude - bake at 350 degrees for 45 minutes