Spicy Honey Gingerbread

Makes : 1 large loaf

Tender golden gingerbread packed with spices and sweetened with honey.

Ingredients:

• 9 tablespoons (125 grams) unsalted butter
• 1/2 cup plus 2 tablespoons (125 grams) sugar
• 1 cup (200 grams) honey
• 2 tablespoons grated fresh root ginger
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamon
• 1/4 teaspoon fine white pepper
• 1 cup (240 mls) milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 2 large eggs
• 1 + 1/4 cups (175 grams) all purpose flour
• 2/3 cup (100 grams) wholemeal flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt

To finish:

• 1/3 to 1/2 cup icing sugar
• approx. 1 tablespoon lemon juice
• Sliced crystallised ginger

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Medium saucepan
• Bowls and spoons
• Whisk
• Large loaf pan lined with baking paper

Directions:

Heat the oven to 170C (335F). Line a large loaf pan with baking paper on all sides.

In a medium saucepan pop the butter, honey, sugar, fresh ginger and spices. Heat together until all melty and fragrant. Don’t bring it to the boil but let the spices heat in the mixture until they start to release their aromas.

Add the milk, vanilla and lemon juice and whisk to combine. Test the temperature with your finger – if it’s warm but not hot then we can keep going. If it’s still hot set the pan to cool for a few minutes. When the mixture has cooled enough add the eggs one at a time and whisk thoroughly to combine.

In a separate bowl measure together the flours, baking powder, baking soda and salt. Add a third of the dry ingredients to the pot and whisk until smooth – it will come together quickly.

Repeat with the remaining dry ingredients in two batches. Pour the batter into the prepared pan and use a small sharp knife to swirl through the batter to release any air bubbles. Don’t skip this step or you may have an odd tunnel in the middle of the loaf. Work fairy quickly – you will notice that the baking soda will already be reacting and making the batter rise while you’re working.

Bake for 50 to 65 minutes until the top springs back when gently pressed and a skewer inserted into the centre comes out clean. Let the loaf cool in the pan for about 10 minutes before turning out onto a rack to cool completely. If you want to kick it up a notch you can top this loaf with your favourite cream cheese frosting or a drizzle of lemon glaze and a sprinkling of sliced crystallised ginger. To make the glaze add lemon juice a little at a time to the icing sugar until it is thick but will still run a bit.

Enjoy thick slices however it may please you.

Cook’s Notes:

• You can make this cake with golden syrup, molasses (not blackstrap), or treacle for a flavour twist.
• To bake this cake in a round pan, line an 8 inch round pan with baking paper and bake the cake for 45 to 60 minutes, checking for doneness often after 40 minutes. Finish as desired.

 – Keep this loaf in an airtight container at room temperature for up to 10 days – 

Adapted from Scandilicious by Signe Johansen.

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