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You are here: Home / Recipes / Baking / Soft Gingerbread Loaf

Soft Gingerbread Loaf

18/12/2015 by Gina 6 Comments

If you say “gingerbread” to me, you have got my attention!  I love gingerbread, the spicier the better … but I know that is not for everyone, and some would prefer a milder flavour than one that hits you between the eyes.  And this recipe is for those people.

It is inspired by a post I saw on Call Me Cupcake ( see here:  ) … it is a truly beautiful looking cake, but when I made it I found the amount of icing so rich, that it took away any flavour of the cake.  Like all of us, I ended up playing with the recipe to get the flavour and texture that I like … and this is the end result.

This makes a beautiful loaf, simply dressed with a little icing sugar if you like, or left plain.  It keeps well at room temperature for a few days so can be made in advance … but if you do that you might possibly eat it all before your guests arrive which can be an issue … but then you will have to make another one!  It is so quick to do, I am sure you won’t mind …

Tin lined and ready
Wet ingredients added to the chopped ginger
Batter in the tin before baking

Out of the oven and smelling delish
Cooling before cutting …
… and enjoying the moment!

 

Soft Gingerbread Loaf
 
Save Print
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
 

... and enjoying the moment!



If you say "gingerbread" to me, you have got my attention! I love gingerbread, the spicier the better ... but I know that is not for everyone, and some would prefer a milder flavour than one that hits you between the eyes. And this recipe is for those people.

It is inspired by a post I saw on Call Me Cupcake ... it is a truly beautiful looking cake, but when I made it I found the amount of icing so rich, that it took away any flavour of the cake. Like all of us, I ended up playing with the recipe to get the flavour and texture that I like ... and this is the end result.

This makes a beautiful loaf, simply dressed with a little icing sugar if you like, or left plain.

It keeps well at room temperature for a few days so can be made in advance ... but if you do that you might possibly eat it all before your guests arrive which can be an issue ... but then you will have to make another one! It is so quick to do, I am sure you won't mind ...
Author: Gina @ The Passionate Pantry
Serves: 1 large loaf
Ingredients
  • 60g crystallised ginger

  • 200g light olive oil
  • 200g sour cream
  • 160g buttermilk (or mix a little vinegar in with milk and stand for 5 minutes)
  • 3 x 59g eggs
  • 150g light muscovado sugar (or brown sugar)
  • 75g golden syrup
  • 75g molasses

  • 400g plain spelt flour (or plain flour)
  • 2 tsp bicarb soda
  • 1 tsp sea salt flakes, of ½ tsp fine sea salt
  • 3 tsp ground ginger (or add another teaspoon ... making it 1 tbls ... if you like a stronger flavour)
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp ground cardamom
  • 1 tsp ground allspice
Instructions
  1. Preheat oven to 180 degrees, fan forced
  2. Line large loaf tin (25cm x 9.5cm) with baking paper
  3. Place ginger into TM bowl and chop 3 seconds / speed 5
  4. Scrape down sides of bowl and add oil, sour cream, buttermilk, eggs, sugar, golden syrup and molasses and mix 4 seconds / speed 4 … get your spatula right to the bottom of the bowl and ensure that all the ginger has been dislodged from the base and the sides, and remix for another 4 seconds / speed 4
  5. Add flour, bicarb soda, salt and spices and mix 20 seconds / knead (interval)
  6. Stir around top of mix and into the bowl to ensure that all the flour is being brought from the bottom to the top, and repeat 20 seconds / knead (interval)
  7. Scrape around batter again, then pour into the loaf pan and bake for 60 minutes, or until a cake skewer comes out clean (it took 60 minutes in my oven, but I tested it at 50 minutes)
  8. Let cool in pan for 15 minutes before transferring to a cake rack to cool completely
  9. Serve dusted with icing sugar … or with a simple lemon juice and icing sugar glaze
  10. Keeps well for a few days
3.5.3208

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Related

Filed Under: Baking, Breads, Breakfast, Cakes, Dessert, Dinner, Lunch, Meals and Courses, Nut Free, Special Diets, Thermomix, Vegetarian

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Comments

  1. Alina Hofstede says

    30/01/2020 at 10:45 pm

    You are a lady of my own heart. I love spicy cake, loafs etc..
    I am going to try out this recipe.
    Will let you know how it went

    Reply
    • Gina says

      03/02/2020 at 5:46 pm

      I would love to know your thoughts … thanks for touching base xo Gina

      Reply
  2. Linda says

    07/10/2021 at 1:41 pm

    Just printed it off. Out of lockdown celebration ginger cake coming up. Sounds yummy.

    Reply
    • Gina says

      10/10/2021 at 8:24 am

      Oh Linda … I feel your pain re lockdown … I have family in Sydney and have been keeping track of them regularly and know it has been tough … enjoy “coming out” of lockdown, and the cake … I love anything with ginger … take care xo Gina

      Reply
  3. Sue says

    03/12/2021 at 4:22 am

    I don’t understand 400g or TM bowl. Can you help? I haven’t attempted yet; I didn’t want to guess.

    Reply
    • Gina says

      04/12/2021 at 8:39 am

      Hi Sue … I am so sorry but I don’t know exactly what you mean with your comment … I have checked the recipe and it calls for 400g plain flour so that is the weight of the flour used in the recipe. Also, to make the recipe I used a Thermomix which is what the TM refers to … it is telling people to put the ingredients into the T M bowl as it weights ingredients into it as you use them so that you don’t need to use a separate scale. If you don’t have a Thermomix then you would make the recipe using your own mixer, but you will need to grate the ginger which is in the first step of the recipe. Hope that all makes sense xo Gina

      Reply

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
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I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
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Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
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https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
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