Gingerbread Loaf with Cinnamon Honey Frosting
About this recipe
As winter wraps us in its chilly embrace, there's nothing quite like the aroma of freshly baked treats to warm both the kitchen and the heart. If you're looking for a delightful winter baking project that's not only easy but also perfect for creating cherished memories with little ones, our Date and Spice Loaf Cake is your answer. Picture this: a blend of seasonal spices, the sweet allure of dates, and a heavenly Cinnamon Honey Frosting – a cozy concoction that makes winter baking a joy for all ages. And if you've got little helpers eager to join in the fun, fear not – this recipe is as child-friendly as it gets. So, put on your favorite apron, gather your gingerbread men cookie cutters, and let's embark on a winter baking adventure that's as heartwarming as it is delicious.
FAQ: Gingerbread Loaf with Cinnamon Honey Frosting
1. Can I use a different frosting for this loaf?
Of course! While the cinnamon honey frosting is a perfect complement, you can also use a cream cheese frosting or a simple glaze made from powdered sugar and milk for a lighter touch.
2. How long does this loaf keep?
Store the loaf in an airtight container at room temperature for up to 3 days. It also freezes well for up to 3 months—just wrap it tightly in cling film or foil before freezing.
3. Can I make this loaf ahead of time?
Yes! This gingerbread loaf actually gets better with time. The flavours continue to develop, making it an ideal make-ahead treat. Frost it just before serving for the best presentation.
4. Can I make this recipe without honey?
Yes, you can replace the honey with maple syrup or molasses for a different flavour profile. Keep in mind that molasses will add a more robust, earthy flavour.
5. Can I adjust the spice levels?
Absolutely! If you prefer a milder gingerbread flavour, reduce the amount of ginger or cloves. Feel free to experiment to match your personal taste!
6. How do I ensure the loaf stays moist?
The key to a moist gingerbread loaf is not overbaking it. Check with a skewer about 5 minutes before the suggested baking time is up—if it comes out clean, it’s ready! Also, the honey in the frosting helps retain moisture.
Ingredients
Loaf:
- 200g self raising flour
- ½ tsp baking powder
- ½ tsp salt
- 100g unsalted butter, melted
- 100ml vegetable oil
- 150g caster sugar
- 2 eggs
- 100g skyr yoghurt
- 1 tsp ginger
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp mixed spice
- 50g dates, chopped
Cinnamon Honey Frosting:
- 200g butter, softened
- 800g icing sugar
- 1 tsp cinnamon
- 1 tbsp honey
- 400g self-raising flour
- 1 tsp baking powder
- 1 tsp salt
- 200g unsalted butter, melted
- 200ml vegetable oil
- 300g caster sugar
- 4 eggs
- 200g skyr yoghurt
- 2 tsp ginger
- 2 tsp nutmeg
- 2 tsp cinnamon
- 2 tsp mixed spice
- 100g dates, chopped
- 400g butter, softened
- 1600g icing sugar
- 2 tsp cinnamon
- 2 tbsp honey
Loaf:
- 600g self-raising flour
- 1 ½ tsp baking powder
- 1 ½ tsp salt
- 300g unsalted butter, melted
- 300ml vegetable oil
- 450g caster sugar
- 6 eggs
- 300g skyr yoghurt
- 3 tsp ginger
- 3 tsp nutmeg
- 3 tsp cinnamon
- 3 tsp mixed spice
- 150g dates, chopped
Cinnamon Honey Frosting:
- 600g butter, softened
- 2400g icing sugar
- 3 tsp cinnamon
- 3 tbsp honey
Ingredients
Loaf:
- 1 ⅔ cups self-raising flour
- ½ tsp baking powder
- ½ tsp salt
- 7 tbsp unsalted butter, melted
- 6 ½ tbsp vegetable oil
- ¾ cup caster sugar
- 2 eggs
- ½ cup skyr yoghurt
- 1 tsp ginger
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp mixed spice
- ¼ cup dates, chopped
Cinnamon Honey Frosting:
- 7 tbsp butter, softened
- 4 ¾ cups icing sugar
- 1 tsp cinnamon
- 1 tbsp honey
Loaf:
- 3 ⅓ cups self-raising flour
- 1 tsp baking powder
- 1 tsp salt
- 14 tbsp unsalted butter, melted
- 13 tbsp vegetable oil
- 1 ½ cups caster sugar
- 4 eggs
- 1 cup skyr yoghurt
- 2 tsp ginger
- 2 tsp nutmeg
- 2 tsp cinnamon
- 2 tsp mixed spice
- ½ cup dates, chopped
Cinnamon Honey Frosting:
- 14 tbsp butter, softened
- 9 ½ cups icing sugar
- 2 tsp cinnamon
- 2 tbsp honey
- 5 cups self-raising flour
- 1 ½ tsp baking powder
- 1 ½ tsp salt
- 21 tbsp unsalted butter, melted
- 20 tbsp vegetable oil
- 2 ¼ cups caster sugar
- 6 eggs
- 1 ½ cups skyr yoghurt
- 3 tsp ginger
- 3 tsp nutmeg
- 3 tsp cinnamon
- 3 tsp mixed spice
- ¾ cup dates, chopped
- 21 tbsp butter, softened
- 14 ¼ cups icing sugar
- 3 tsp cinnamon
- 3 tbsp honey
Instructions
- Preheat your oven to 350°F (180°C) and grease a loaf pan.
- In a bowl, whisk together the melted butter, vegetable oil, and caster sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the skyr yogurt and mix until smooth.
- In a separate bowl, combine the self-raising flour, baking powder, salt, ginger, nutmeg, cinnamon, and mixed spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped dates until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake is cooling, in a large bowl, beat the softened butter until pale and creamy.
- Gradually add the icing sugar, one cup at a time, and continue to beat until smooth.
- Add the cinnamon and honey, and beat until well combined.
- Once the loaf cake has cooled completely, spread the cinnamon honey frosting over the top.
- I topped with gingerbread men and spinkles and enjoy!!
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