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 (like my grandma used to do when she gifted bread). Happy holiday baking!
Makes 9 x 5-inch Loaf
1 stick (113 grams) organic salted butter, softened
57 grams (1/4 cup) organic cane sugar
57 grams (1/4 cup) organic packed dark brown sugar
85 grams (1/4 cup) organic blackstrap molasses
2 organic large eggs
1/2 cup organic heavy whipping cream
198 grams (1 1/4 cup plus 2 tablespoons) all natural cake flour
1 teaspoon organic ginger
1 teaspoon organic cloves
1 teaspoon organic cinnamon
1/2 teaspoon organic ground vanilla bean
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 stick organic salted butter, softened
170 grams (1 cup plus 3 tablespoons) organic powdered sugar, sifted
1 tablespoon plus 1 teaspoon organic milk
Method Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar dark brown sugar, and molasses. Add the eggs and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl when needed.
In a separate bowl, whisk together the cake flour, ginger, cloves, cinnamon, vanilla bean, baking powder and sea salt. Add in the cake flour mixture and mix on low until combined into a smooth batter. Scrape down the sides of the bowl and mix again as needed.
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. Allow to cool completely in the pan.
To make the frosting: Add the butter, powdered sugar, and milk and mix on low until combined. Speed mixer up to high and mix for 1 minute or until light and fluffy.
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.