Spiced Gingerbread Loaf Cake
Perfect for the cooler weather, this spiced gingerbread cake made is an absolute holiday treat. Spiced with ginger, cinnamon, and nutmeg. It is a soft, moist, light, and airy cake that can be eaten on its own for an afternoon tea or dressed with a light frosting for an indulgent treat.
The moment fall-weather sets in, I go looking for that jar of molasses hidden at the back of the pantry. There is something about ginger, molasses and the cold weather that just begs for each others company. It’s the beginning of fall, and I have already made my gingerbread cookies, molasses cookies, ginger shortbread, and this gingerbread loaf cake.
And, my Aadi is a big fan of all things gingerbread. He also loved decorating the gingerbread cookies when he was little and still enjoys them with Rhea. In fact, this cake has now become a family favorite and often just eaten on its own without any frosting. We actually love it warm and fresh out of the oven. So, I have never ever frosted this cake. However, I have no doubt that it would be absolutely divine with frosting, we just haven’t got to it yet.
Ingredients and substitutes
- Molasses – The magic in this cake comes from molasses. You also find it in brown sugar and has a very distinct taste not to be missed.
- Water – The hot water in this recipe combines with the baking soda giving it that light and airy texture that just melts in your mouth.
- Ground ginger – Adds that warm ginger flavor. And yet, if you can’t find ground ginger you can also substitute it with one tsp of fresh ginger juice.
- Cinnamon – Perfect for this time of the year. But, you can also omit or reduce it if you are not fond of cinnamon.
- Cooking oil – This recipe uses cooking oil and it helps keep that light and airy texture when combined with the water.
Step by step instructions (pin)
- Preheat the oven to 170C / 340 F.
- Grease and line an 8-inch loaf pan – and set aside (or 2 x 6-inch round cake pans).
- Next, combine flour, baking powder, salt, and spice mixes.
- To the hot water, add baking soda followed by molasses. Stir until foamy – and set aside.
- Whip eggs and sugar until sugar is almost melted.
- Add oil and vanilla.
- Then, add the molasses mixture.
- Followed by the flour mixture.
- Mix until you have a smooth batter.
- Then, pour into the loaf pan.
- Bake in a preheated oven about 45 to 50 minutes until a skewer inserted comes clean
- Cool in the pan for 10 minutes then on a cooling rack.
- When cooled completely – dust with powdered sugar.
- Enjoy!
Frequently asked questions
If properly stored, this spiced gingerbread loaf cake will keep for 2 to 3 days at room temperature. Also, it can be kept well wrapped in the fridge for up to 5 or 6 days.
Yes. Freeze wrapped well in cling/plastic wrap, followed by a parchment paper and then aluminum foil. Then, thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.
The brown sugar enhances the flavor, taste, and texture of this cake. However, if you must use white sugar, I suggest you add another tablespoon of molasses as well.
If you don’t want to make a gingerbread loaf like this,
you can also use the batter to make 2 x 6-inch round cakes. And, make a Classic Gingerbread layer Cake frosted with vanilla buttercream and chocolate ganache.
Also, you can double this recipe to make a 7 x 9 rectangular sheet cake.
You can also pour the batter into a well-greased and dusted 6-inch bundt pan for a gingerbread bundt cake.
Absolutely, you can frost this cake as I have done in this Gingerbread ganache cake.
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- Classic Gingerbread Cake
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Spiced Gingerbread Loaf Cake Recipe
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Ingredients
- ½ cup (120 ml) Hot water
- ½ cup (120 ml) Molasses
- 1 tsp Baking soda
- ½ cup (120 ml) Cooking oil
- ¼ cup (55 g) Light Brown Sugar
- 1 Large Egg
- 2 cups (250 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- 2 tsp Ground ginger
- ½ tsp Ground cinnamon
- ¼ tsp Freshly grated nutmeg
- 1 tsp Vanilla
Instructions
- Preheat the oven to 170C / 340 F
- Grease and line an 8-inch loaf pan – set aside (or 2 x 6-inch round cake pans)
- Combine flour, baking powder, salt, and spice mixes.
- To the hot water add baking soda followed by molasses. Stir until foamy – set aside
- Whip eggs and sugar until sugar is almost melted.
- Add oil and vanilla
- Then add the molasses mixture.
- Followed by the flour mixture.
- Mix until you have a smooth batter
- Pour into the loaf pan
- Bake in a preheated oven about 45 to 50 minutes until a skewer inserted comes clean
- Cool in the pan for 10 minutes then on a cooling rack.
- When cooled completely – dust with powdered sugar.
- Enjoy!
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Hi Veena..
May I know the size of the loaf pan… would love to bake this today.
Hey Sharon. I used a 9 x 3 1/2 pyrex glass loaf pan. But around that size should be ok.
Thank you… I’m trying it right now .. too excited…
Let me know how it was.
I love ginger cake – with all those spices this would be perfect for bonfire night.
Absolutely, Helen. Perfect for bonfire night.
I can just imagine our kitchen smelling so wonderful with this in the oven! It’s so perfect for fall and the holidays. Does this freeze well?
Yes, Jolina. The aroma in the house with gingerbread is amazing.