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 really make 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. Wrap it up with some foil or plastic wrap and tie a ribbon around it. I love drowning mine in icing, but you could also just drizzle it over the top if you prefer. Happy Holiday baking!
Makes 9 x 5-inch Loaf
1 stick (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic packed dark brown sugar
1/2 teaspoon organic ground vanilla bean
2 organic large eggs
1 teaspoon organic ginger
1 teaspoon organic cloves
1 teaspoon organic cinnamon
142 grams (1/3 cup plus 1 tablespoon plus 1 teaspoon) organic blackstrap molasses
1/2 cup organic heavy whipping cream
198 grams (1 1/4 cup plus 2 tablespoons) all natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
185 grams (1 1/4 cup) organic powdered sugar
3 tablespoons organic milk
Method Preheat oven to 350°F.
In the bowl of a stand mixer fitted with the 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 9 x 5-inch loaf pan.
Pour the batter into the loaf pan and spread out evenly.
Bake for 1 hour 15 minutes, 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 the 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 in an airtight container for up to 7 days.
Gluten Free - Replace the cake flour for 198 grams (1 1/4 cups) organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend.
High Altitude - Bake at 350°F for 1 hour, or until a wooden pick inserted in center comes out clean.