Polish Gingerbread Loaf Cake (Piernik)

Side view of gingerbread loaf cake topped with chocolate and nuts.

Polish gingerbread loaf (piernik) is a deliciously spiced easy festive bake. It's moist, moderately sweet, comes with a simple chocolate glaze and stays fresh for days.

Course Dessert

Cuisine Polish, vegetarian

Prep Time 10

Cook Time 1 5

Cooling time 30

Total Time 1 45

Servings slices

Calories 295kcal

Author Monika Dabrowski

Equipment

23 cm/ 9½'' loaf pan

Ingredients

1¾ cups all-purpose/plain flour
1 teaspoon bicarbonate of soda
⅕ teaspoon fine sea salt
2 teaspoons pumpkin spice/mixed spice see *Notes
1¼ teaspoons ground ginger
⅔ teaspoon cinnamon
⅔ teaspoon ground cloves
2½ teaspoons cocoa/cacao powder
½ cup light/dark brown sugar
⅓ cup honey
1 stick butter
⅓ cup+2 tsp water
2 large eggs at room temperature

For the topping

1.76 ounces dark chocolate chopped, or use ⅓c chocolate chips
1.76 ounces milk chocolate chopped, or use ⅓c chocolate chips
1 tablespoon butter
2 tablespoons chopped nuts/dried fruit

US Customary - Metric

Instructions

In a saucepan combine the butter, honey, sugar and water. Heat gently until the butter starts to melt stirring with a wooden spoon then remove from the heat and continue stirring until the butter melts completely. (You can also heat the mixture in the microwave). Do NOT boil the mixture. Set aside to cool.
You can leave it in the saucepan or transfer into a large mixing bowl.
As you wait for the wet mixture to cool prepare the dry ingredients. Sift the flour with the bicarbonate of soda, salt, spices and cocoa. Set aside.
Meanwhile preheat the oven to 300F/ 150 C/gas mark 2. Lightly grease a 23 cm/9.5'' loaf pan and line with parchment paper. Set aside.
Once the wet mixture has cooled (it can still be slightly tepid) whisk in the eggs until thoroughly mixed in.
Gradually whisk in the dry mixture until fully incorporated. Do not overstir the batter.
Pour the batter into your pan. Bake in the centre of the oven for 1 hour and 5 minutes (or until a toothpick inserted into the middle comes out clean).
Remove from the oven and leave in the pan for 20 minutes then place your gingerbread loaf on a cooling rack. Wait for the cake to cool completely before decorating.
Melt both chocolates with the butter (in the microwave), stir thoroughly and drizzle over the top of the cake. Scatter nuts/dried fruit over the top and press down gently so they stay in place as the chocolate hardens. Wait for the chocolate to harden completely before serving your gingerbread loaf cake.

Notes

*If using pumpkin spice add ¼ teaspoon of ground coriander (assuming the pumpkin spice mix doesn't contain in).
Do NOT boil the honey mixture. Heat up gently only until the butter starts melting then remove from the heat and help it melt completely by stirring the mixture with a wooden spoon.
Add the eggs once the mixture has cooled (it can still be slightly tepid but not warm so the eggs don't curdle).
Do not overstir the batter.
Ensure the cake has had time to cool completely before decorating it.
Storing: when the cake has cooled completely store it in an airtight container. It will stay moist and you can enjoy it over several days.
Freezing: once completely cooled place the cake in a freezer bag and freeze for up to 3 months. Defrost in the fridge overnight. Decorate after defrosting.

Nutrition