• If you want to eat this cake during holiday time you need only 15 minutes in the morning. Preparing is very easy – you just mix everything with a fork. It is ready to eat just after baking – tender and aromatic. This cake stays fresh for couple of days, it is soft and moist. The taste of classic ginger loaf is sweetened with prunes and slightly bittered with ale icing. The last one ingredient is not unpleasant just a little wild. Enjoy!


    loaf pan 12 inch



    • 1/3 cup + 1 tablespoon butter
    • 1/3 cup brown sugar (add ½ cup if you like sweeter cake)
    • ½ cup molasses
    • ½ cup honey
    • 1 cup milk
    • 2 cup all purpose flour
    • 1 ½ teaspoons baking soda
    • 3 teaspoons ginger cookies mixed spices (or pumpkin pie spices mix)
    • 2 eggs
    • ¾ cup prunes, chopped finely


    • ½ cup ginger ale
    • 2 tablespoons plum juice (you can omit if cannot find)
    • 1 tablespoon butter
    • ½ cup icing sugar
    • 2 tablespoons lemon juice



    Preheat oven to 350°F. Grease and line the pan with parchment paper (base and short sides).

    Place butter, sugar, molasses, honey and milk in a saucepan and heat on a small heat until sugar has dissolved and butter melted. Bring to the boil and remove from heat. Immediately add baking soda, stir together and set aside for 3-4 minutes. Add flour and spices, mix together. In a small bowl lightly beat eggs with a fork and add to the cake mixture. Add prunes, stir until just incorporated. Pour the mixture into the prepared pan and cover with aluminium foil. Bake for 1 hour, remove the foil and bake for further 30 minutes. The toothpic inserted into the center of cake should be only slightly covered with small crumbles. Remove from the oven, cool in pan.

    Icing: place ale and plum juice in a small saucepan and bring to the boil. Boil for 5 minutes and remove from heat. Add butter, mix until has melted. Add lemon juice and gradually add sugar beating with a spoon until the icing is smooth and thick enough.

    Remove the cake from pan. Pour the icing over the top of cake letting it drip on sides.


    Category: Tea- and bundtcakes.

    Tags:ale, Christmas, ginger, honey, prune.

  • My daughter wanted to bake gingerbread cookies so I developed this recipe which works well and does not require much effort. The pastry must spend only one night in the fridge and after baking cookies become soft during a week in a tin. They taste like classic gingerbread cookies, not too soft, not too hard. I know, Christmas is gone but maybe you will want to eat them for any other Winter teatime. Enjoy!


    about 100 pieces



    • 300 g liquid honey
    • ½ cup icing sugar
    • 60 ml water
    • 2 cups + 3 tablespoons all purpose flour
    • ½ cup wholemeal flour
    • 1 teaspoon baking soda
    • 1 teaspoon mixed gingerbread spices (or pumpkin pie spices)
    • 1 teaspoon cinnamon
    • ½ cup butter, softened

    Sugar icing:

    • ½ cup icing sugar
    • 1 tablespoon warm water



    Place honey, sugar and water in a small saucepan and bring to the boil. Remove from the heat and cool to the room temperature. In a bowl of a stand mixer place both flours, soda, cinnamon  and spices. Pour over the honey mixture. Beat everything on medium speed until well combined. Add butter, one tablespoon at a time, still mixing. When all butter is incorporated and the dough is smooth shape it in a ball and wrap in a cling film. Refrigerate overnight.  

    Next day preheat oven to the 350°F. Line a cookie tray/s with parchment paper.

    Roll out the pastry on a floured surface. The thickness should be about 1/6 inch. Cut out desired shapes with cookie cutters. Place cookies onto prepared tray/s. Bake in batches, one tray at a time, for 10-12 minutes (depending on the oven – cookies should be only light browned). Just after baking cookies will be soft and become hard by cooling. Place them in an airtight tin with apple peels. After about one week they become soft and ready to eat and decorate.

    Decorate cookies with sugar icing or chocolate. I decorated mines with sugar icing made of icing sugar beaten  with warm water but you may also use royal icing made of icing sugar beaten with egg white. They are also good glazed with melted chocolate.


    Category: Cookies.

    Tags:cinnamon, honey, spices.

  • These loaves are soft gingerbread cakes baked in mini sizes. Very easy and quick in preparing, just after baking are soft and ready to eat. The top could be just frosted with sugar icing but jam and marzipan make them more delicious. Cakes are simple and very tasty and at the same time subtle and festive sophisticated. Enjoy!


    8 small loaves



    • 4/5 cup butter
    • 1/3 cup brown sugar (or ½ cup if you want more sweet cake)
    • ½ cup treacle (molasses)
    • ½ cup honey
    • 1 cup milk
    • 2 cup minus 2 tablespoons flour
    • 1 ½ teaspoons baking soda
    • 3 teaspoons gingerbread spice mix (or pumpkin pie spice mix)
    • 2 eggs


    Layering and frosting:

    • 100 g apricots (or fig) jam
    • 200 g marzipan (store bought or homemade – recipe here)



    Preheat oven to the 320°F. Line pans (bottoms and short sides) with parchment paper.

    Place butter, sugar, treacle, honey and milk In a sauce pan and heat until sugar dissolved and butter melted. Bring to the boil and remove from the heat. Immediately add baking soda and set aside for 3-4 minutes. Add flour and spices, mix with fork or spoon. Add eggs, mix until combined. Spoon mixture into pans and cover with aluminium foil. Bake for 40 minutes then remove foil and bake for further 30 minutes (until skewer inserted into center comes out clean). Cool in pans.

    Remove cakes from pans and divide each in half horizontally. Spread both cut surfaces with thin layer of  jam. Cut marzipan into thin slices sized and shaped as loaves’ surfaces. You will need two slices for each loaf. If your marzipan is not cube shaped you should roll it out on icing sugar. Place one marzipan slice in the center of each loaf and cover with second half of cake. Spread thin layer of jam of the top of cake and place second slice on it. Cut off marzipan stars and decorate tops.




    Category: Tea- and bundtcakes.

    Tags: cinnamon, Christmas, ginger, honey, marzipan, molasses.

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