Gingerbread Loaf Cake

When I first set out to make this cake, I knew it was going to be a total experiment. I’m sure there are still some adjustments to be made (like why did it fall in the middle?) but it actually turned out so good! It was fluffy and moist and full of Gingerbread/Christmassy flavor! And the frosting… oh my. Let’s all just take a moment and savor this cream cheese goodness that would be delicious on pretty much ANYTHING.
 

Last year, when I made gingerbread cookies, I gave a little history of the European origin of gingerbread, so I’m not going to get into all that again. Feel free to read up on last year’s post. And maybe make some cookies while you’re at it.

I like making this cake because it is a nice change of pace from the typical cookie you see a lot but you still get that familiar holiday flavor.

Gingerbread Loaf Cake

For the Cake:

1 ½ cups flour

½ teaspoon baking soda

1 teaspoon ground cinnamon

¾ teaspoon ground cloves

¾ teaspoon ground ginger (you can add more if you want more ginger flavor)

1 teaspoon salt

½ cup butter, softened

1 cup sugar

2 eggs

½ cup molasses

½ cup buttermilk

2 teaspoons vanilla extract

For the cream cheese icing:

1 8oz package of cream cheese, softened

2 cups powdered sugar

Zest of one orange

Juice of half an orange

½ cup dried cranberries, chopped

In a bowl, mix together your dry ingredients: flour, baking soda, cinnamon, cloves, ginger, salt. Set aside.

 

In another bowl, whisk together the softened butter and sugar. Add the eggs and beat until combined. Then add the molasses, buttermilk, and vanilla and mix well.

A little bit at a time, add the dry ingredients into the wet ingredients and mix well.

Pour into a greased and floured loaf pan.

Bake at 350 for 40-45 minutes, or until a toothpick comes out clean.

Let cool slightly and remove from the pan to cool more.

Meanwhile, for the icing: mix together the cream cheese and powdered sugar until combined. Then stir in the zest, juice, and cranberries.


When the cake is cooled, pour the icing on top. However much or little you want. 

 

Chop up a few extra dried cranberries and save a tiny amount of zest and sprinkle over the top of the frosting just for decoration. Let the icing set before cutting in and enjoying!

 

This is especially good with a cup of coffee!! (but then, what isn’t?)

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s