Gingerbread Loaf Cake
Warm ginger, slightly bitter molasses, and tart citrus combine for a welcome winter treat.
Servings: 1 Loaf
INGREDIENTS
For the Loaf
- ½ cup butter - 1 stick - 113 g
- ½ cup molasses - 120 mL
- ¼ cup brown sugar - packed - 45 g
- ¼ cup white sugar - 50 g
- 2 cups flour - 250 g
- ¼ tsp salt
- 1 tsp baking soda
- 1½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground clove
- ¼ tsp ground nutmeg
- 1 tsp espresso powder
- 1 large egg
- ¾ cup milk - 180 mL
For the Orange Icing
- ¾ cup powdered sugar - 75 g
- 1 tbsp orange juice
METHOD
For the Loaf
- Add butter, molasses, and sugars to a small saucepan. Stir and melt over medium to med-low heat until combined. Set aside.
- In a medium-sized mixing bowl whisk together flour, salt, baking soda, and ground spices. Be sure to mix and combine well.
- Using the paddle attachment of a handheld or stand-mixer, mix the cooled molasses mixture on medium-high speed to incorporate air for volume - about 5 minutes.
- Add the egg and mix until well-incorporated.
- Mix in the vanilla.
- Mix in half the flour-spice mixture, scraping sides of bowl with spatula if needed.
- Mix in the milk.
- Mix in remaining flour-spice mixture. Again scrape down the sides of bowl to ensure batter is well-combined.
- Grease and line a 9x5 inch loaf pan with parchement paper. Pour in batter. Bake in preheated 350° oven 40-45 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow to cool 5 minutes before removing from pan and placing on wire rack to cool completely.
- Once the loaf cake is cool, drizzle orange icing on top.
For the Orange Icing
- In a small mixing bowl, add orange juice a little at a time to the powdered sugar. Mix together for a thick (glue-like) consistency.