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Axel's gingerbread recipe

Axel's gingerbread recipe

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  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Ginger cake

This is a recipe that I have been working on for some time as I wanted to create my own gingerbread with the zing of ginger coming through and that moist texture which is so traditional. So here it is.

Yorkshire, England, UK

30 people made this

IngredientsMakes: 10 Slices

  • 280g plain flour
  • 2 teaspoons ground ginger
  • ¾ teaspoon ground cinnamon
  • 1½ teaspoons baking powder
  • ¾ teaspoon bicarbonate of soda
  • 115g butter
  • 125g golden syrup
  • 125g light muscovado sugar
  • 3 tablespoons black treacle
  • 200ml buttermilk or full fat milk
  • 1 large egg, at room temperature

MethodPrep:30min ›Cook:1hr ›Extra time:30min cooling › Ready in:2hr

  1. Preheat the oven to 160 C / Gas 2 1/2. Line a large loaf tin with baking parchment (dimensions: 12 x 19cm; 4½ x 7½ inches).
  2. Sieve the plain flour, ginger, cinnamon powder, baking powder and bicarbonate of soda together into a large mixing bowl.
  3. Cut the butter into small pieces and put into a pan, then add the golden syrup, muscovado sugar and black treacle to this and warm over a gentle heat until the sugar has melted.
  4. Make a well in the dry ingredients and pour in the sugars. Mix it all up with a silicone spatula or hand whisk. Add the buttermilk and egg and mix up thoroughly. Pour the ginger batter into the prepared loaf tin.
  5. Bake in the centre of the warmed oven for about an hour. As the hour comes up, start checking the gingerbread by gently pressing the top in the centre to feel whether it feels springy and spongy rather than liquidy; when done a skewer should come out without any dampness on it.
  6. Leave to stand for 10 minutes, then turn out of loaf tin, remove the baking paper and allow to cool on a wire rack.


When cool, wrap in clingfilm and leave for a day before eating; you can start eating it straight away but this is really a cake that tastes better the day afterwards.

See it on my blog

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Reviews & ratingsAverage global rating:(8)

Reviews in English (9)

Made this yesterday - the best gingerbread I have ever made. I used semi-skimmed milk as I didn't have any buttermilk and it turned out fine but is probably even better using buttermilk. I'll try that next time. Very moist and extremely gingery.-22 Mar 2011

yummy! Lovely and moist and very delicious. We like lots of ginger so added some freshly minced ginger as well.Also, I used wholewheat flour and i don't drink milk so used home-made rice milk (with a tbsp of vinegar to make it like buttermilk). Worked just fine and it's delicious - this recipe's definitely a keeper!-25 Oct 2011

Love your recipe as it is such quick recipe to knock up in a matter of 10 or so minutes. Plus the second time I made this I added a spoonful more of Golden Syrup and I used Ginger Flakes along with ground Ginger and a teaspoon of Nutmeg which I grated myself. Oh and I ran out of plain flour as I only had 200g so topped the remainder with self raising and it came out really, really Great. Thanks for sharing a wonderful recipe which is great to have in the warmer months aswell as the much colder.-29 Sep 2012

Luscious Vegan Gingerbread

I am preposterously proud of this squidgy gingerbread, and I don't mind who knows it. It's everything you want out of a gingerbread - sticky, spicy, deeply aromatic - and you would never miss the butter or eggs.

Eat darkly on its own (though you may well consider piling squidgy squares of this on a plate, dusting with icing sugar and stud with birthday candles for serving) or, to each bowl, add a dollop of oat-milk creme fraiche, a treacle-toffee squiggle of date molasses, and a scattering of pomegranate seeds for seasonal sumptuousness.

Warning: ideally you need to make this at least a day before you plan to eat it. Harsh, I know.

For US cup measures, use the toggle at the top of the ingredients list.

I am preposterously proud of this squidgy gingerbread, and I don't mind who knows it. It's everything you want out of a gingerbread - sticky, spicy, deeply aromatic - and you would never miss the butter or eggs.

Eat darkly on its own (though you may well consider piling squidgy squares of this on a plate, dusting with icing sugar and stud with birthday candles for serving) or, to each bowl, add a dollop of oat-milk creme fraiche, a treacle-toffee squiggle of date molasses, and a scattering of pomegranate seeds for seasonal sumptuousness.

Warning: ideally you need to make this at least a day before you plan to eat it. Harsh, I know.

For US cup measures, use the toggle at the top of the ingredients list.

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Photo by Jonathan Lovekin

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A Medieval Gingerbread Recipe

This is an easy gingerbread recipe which will delight all the family. It is probably the combination of cloves and pepper alongside the ginger that make this so sweet bread so unusual yet appetizing.

NOTE: In this recipe you have to boil the honey and in medieval times this process was called clarifying. When we say ‘clarify’ today we tend to mean something quite different! You might want to read our medieval glossary for more fascinating culinary terms from 12th century England.

Gluten-Free Gingerbread Cake

Moist, dark, and delicious, you'd never believe this take on classic gingerbread cake is gluten-free.


  • 2 cups (312g) King Arthur Gluten-Free All-Purpose Flour
  • 1/2 teaspoon xanthan gum
  • 1/4 cup (50g) sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon each cloves and nutmeg
  • 8 tablespoons (113g) butter, melted
  • 3/4 cup (255g) molasses
  • 1/4 cup (57g) water
  • 1 large egg
  • 1 cup (227g) buttermilk
  • 1/2 cup (92g) diced crystallized ginger, optional


Preheat the oven to 350°F. Grease and lightly flour a 9" square pan.

In a large mixing bowl, whisk together the flour, xanthan gum, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.

Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.

Perfect your technique

Gluten-Free Gingerbread Cake

Pour the batter into the prepared pan, and let it rest on the counter for 15 minutes.

Bake the cake for 40 to 45 minutes, until it just begins to pull away from the edge of the pan and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and cool it on a rack for 15 minutes before slicing gingerbread is best served warm with whipped cream or ice cream.

Tips from our Bakers

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

This Classic Gingerbread Cake is like the Gingerbread loaf from Starbucks without the icing and it is the perfect slice of cake for your morning coffee or for easy holiday office treats. The flavors are strong, sweet, slightly spicy from the ginger and scream holidays. This post is going to be the last one until after Christmas but I will be back next week with more delicious recipes, so I hope you all have a happy, family filled weekend whether you celebrate Christmas, Hanukkah or whether you’re just enjoying a quiet long weekend at home (hopefully with an extra day off work!).

We’re celebrating Chrismakkuh here, so the kids are going to be swimming in presents, latkes, all things Christmas and lots of Gingerbread Cookies and Gingerbread Pancakes with Cinnamon Syrup. If you’d like to learn the history of Chrismakkuh look at this Seth Cohen video from the OC.

My original recipe shows the whole recipe written out and an added footnote to the bottom that looks like applesauce was added in at a later date. So hey, recipe testing over the years! This Classic Gingerbread Cake has been recipe tested over the years and is ready for your holiday table. Happy Holidays everyone, thank you for an AWESOME year and next week will have a couple of recipes and some of the year end superlatives I love to revisit.

Tools used in this Classic Gingerbread Cake Recipe:
Baking Pan: Love this baking pan for the perfectly angled sides that allow the cake to cook and rise evenly and high against the sides of the pan.
Unsulphured Molasses: There are many kinds of molasses, the kind used in this recipe is unsulphured which is my molasses recommendation in all gingerbread baking. I use Grandma’s because it is most widely available, but I also love Brer Rabbit brand in the mild flavor when I can find it.
Applesauce: Any applesauce will work here, but we all love Musselman’s because its a brand that has been around over 60 years, all the apples are grown in the US and the only added ingredient is absorbic acid and the flavor is fantastic. That being said… I have definitely used one of the kids applesauce pouches in a pinch too, haha.

How to Decorate

These cookies are delicious right out of the oven! However, if you have something fancier in mind to pair with your other Christmas cookies, here are my two suggestions.

  • Powdered Sugar &ndash I like to sprinkle mine with a little powdered sugar while they are still warm. &ndash Spread or decorate using icing.

Thursday, December 8, 2011

Another 5.14. Whoot!

We took another extended weekend trip to the cabin and had a wonderful time. It was our last trip to Kentucky, for the season, so we shut down the cabin and got her ready for a long, cold winter.

Mike had his best climbing weekend in history. He climbed another 5.14 called Transworld Depravity at the Motherlode crag. The same day he onsighted a 5.13a after reclimbing another 5.13a by mistake. They all kind of blend together. :) The next day climbing, he did a 5.13c and onsighted 2-5.13a's. Yes, I know this is Greek to many but to summarize, HE ROCKED IT!

Here's what the boys do while we climb. diggin' in the dirt, makin' snow flakes, drawin' and makin faces.
This is Axel's drawing of Thomas the Train. I LOVE THIS!!
This is pretty standard of Axel. always checking to see what Lucas is doing.

Cute. Here is my view of Daddy at the top of his climb.
Daddy is lowering off his route after he climbed it.
Happy Daddy! In shock Daddy?
There's a REAL smile! His accomplishment is starting to set in. Chocolate cake celebration is in order!
Daddy showing the boys the route and the reason for the chocolate cake celebration.
After moving to Florida, we had no idea how our season would go. Our training was different but proved effective for both of us. I'm just so happy for him and love to see him succeed at such a high level with something he is so passionate about.

Last time he climbed a 5.14, we did not get any photos of him actually climbing. This time, we were prepared. I climbed up a rope about 60 ft in the air and took a million shots of him climbing. The light was perfect and somehow I remembered how to use the "fancy" camera! I was so nervous to see the photos but I got some great ones that will be added to our collection.

Here are some unedited photos so you can have a little sneak peek.

CONGRATULATIONS MIKE! I LOVE YOU SO MUCH! The boys have been troopers and have adjusted to the LONG drive. I love these kids. They truly are amazing and I'm just so happy they are part of our family. I'm also so happy they put up with all our shenanigans! THANK YOU LUCAS & AXEL!

I think this is the first week we will be home more that 5 days in a row. The drive has taken it's toll on me and I'm just happy to be home. I've been super busy playing catch up around the house getting things cleaned, Christmas decorations up, doing a little shopping and doing all those little things that fall behind during climbing season. It's been a great season but it's coming to a close and I'm ready.

Print out the Gingerbread House template and cut out the pieces with scissors.

Using a knife cut the gingerbread to shape. Continue this process until you have all the gingerbread pieces.

Place the gingerbread cut outs into the fridge for 30 minutes to firm back up. This will stop them spreading and changing shape in the oven.

Place the gingerbread pieces into a 180C /350F oven for 15-20 minutes or until the edges of the gingerbread just start to brown. All the pieces may not fit in the oven at once so this may need to be done in multiple steps.

While the gingerbread bakes in the oven and cools make the icing which will be used to decorate the gingerbread house and stick it together.

In the bowl of a stand mixer or a medium sized bowl if you are using a hand mixer add the egg whites and powdered sugar. Beat on medium speed for about 5-8 minutes until it is thick and bright white.

Leave covered to stop it hardening.

Filling a piping bag with a small round nozzle with the royal icing. Decorate all the gingerbread house pieces.

This is much easier to do now while the pieces are flat instead of building the gingerbread house first.

Leave the decorated gingerbread pieces for about 6 hours to completely harden before building the house. This allows the icing to harden completely so it wont get smudged.

To build you gingerbread house start with the four walls. Pipe lines of royal icing down each side and stick the pieces together using cups / mugs / cans or whatever you can find to support the house.

Leave for about four hours for the icing to harden and dry before attaching the roof. The full video here will show you in much more detail.

Finish off with the chimney, piping each of the sides with royal icing and sticking them together on the roof.

Be as careful as you can assembling the house as there is nothing more devastating than it falling apart. This is why it&rsquos so important to let the walls dry before adding the weight of the roof.

Finish the gingerbread house off with adding the remaining royal icing as snow to base of the house and adding a few more decorations like cinnamon sticks as logs of wood.

This is where you can get super creative and put your own spin on it. I always finish off with a dusting of powdered sugar to give the look of fresh powdery snow.

Decorating Gingerbread Man Cookies

To decorate these cookies, I used our Royal Icing and some regular and mini chocolate chips. The Royal Icing is really easy to decorate with, just make sure that you keep it covered with a damp dish towel when you aren’t using it so it doesn’t dry out. I piped the frosting on using a really small tip so I could do all the details and outlining. I used royal icing and chocolate chips to go for a clean, simple look but you can use any icing and candies that you want!

Gingerbread Cookie Recipe Tips

  • This recipe calls for 1 cup each of all-purpose flour and whole wheat flour. You can instead use 2 cups of all-purpose flour or 2 cups of whole wheat flour. I prefer white whole wheat flour over regular whole wheat because it has a milder flavor and texture.
  • Allow your butter to come to room temperature before beginning. Room temperature butter will incorporate into the dough more easily.
  • This recipe calls for one egg yolk. To separate the egg yolk from the egg white, crack the egg in half, keeping it in the shell. Then, over the sink or a bowl, carefully transfer the yolk back and forth between the two egg shell halves, allowing the whites to fall out of the shell, until only the yolk remains.
  • Chill the cookie dough for at least 2 hours before rolling it out or it will be too sticky. You can make the cookie dough ahead and keep it in the refrigerator for up to 2 days.
  • If you use different cookie cutters to make cookies of different sizes, be sure to bake cookies that are the same size together. Otherwise, smaller cookies may over-bake in the time that it takes larger cookies to bake.
  • Allow gingerbread cookies to cool completely before icing.

For an extra delicious treat, enjoy these soft gingerbread cookies with a mug of gingerbread hot chocolate or gingerbread coffee.

Watch the video: Axel gegen Dr. Wurstwasser - Axel (June 2022).


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