This easy Gingerbread Loaf is packed with spices, moist, delicious and perfect for Christmas or any time of the year! This all-in-one gingerbread tastes even more delicious the longer you keep it. Add a simple glaze or go all out with frosting!
360g(2 cups + ¼ cup) flourplain / all purpose flour
For the glaze
150g(1 cup) icing sugarpowdered / confectioners
2tbsporange juice or water
2tbsp spiced rumoptional - replace with water
handful star anise to decorateoptional
Preheat the oven to 180C (350F). Spray your cake tin with cake release or use a loaf liner.
Put the sugar, treacle, golden syrup, butter, orange juice and spices in a large bowl. Heat in the microwave until the butter has melted. Alternatively put in a saucepan and melt over low heat on the stove. Stir together until smooth.
Add the bicarbonate of soda and stir it in. Now stir in the milk and eggs until everything is mixed in.
Add the flour, ideally sifting it in so you don’t get lumps. Mix well until you have a smooth and fairly thin batter.
Transfer the batter to the prepared tin, filling 2/3 of the way and no more. If you use the Nordicware Pan you will have some batter leftover which you can bake in muffin tins. Bake for 40-45 minutes or 50 m- 1 hour if you use a bigger 2 LB loaf pan. The cake should be risen, springy to the touch and a skewer interred in centre should come out clean.
Cool in the tin for 10 minutes then carefully turn out of the tin onto a wire rack to cool.
You can serve it straight away simply dusted with icing sugar if you like. To make a glaze, mix the icing sugar with just enough orange juice and rum until you have a pourable glaze. Drizzle this over the gingerbread and serve!