Gingerbread Loaf Cake With Orange Icing

Old-fashioned, moist gingerbread loaf cake with a sophisticated orange icing drizzled on top.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings 10 servings


  • 1/2 cup butter softened
  • 1/4 cup honey
  • 1/2 cup dark molasses
  • 1 large egg room temperature
  • 1/2 cup milk room temperature
  • 1 teaspoon vanilla extract
  • 1-3/4 cups white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 recipe Honey Icing link above prepared according to recipe instructions.
  • 1 teaspoon grated orange zest


  1. Preheat oven to 350F. Lightly grease a 9x5 loaf pan.
  2. In a large bowl, whisk butter, honey, molasses, egg, milk, and vanilla until smooth.
  3. In medium bowl, whisk flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg until combined. Add dry mixture to liquid mixture, gently stirring until smooth and combined.
  4. Scrape batter into prepared loaf pan and smooth top with a spatula. Bake at 350F 45-50 minutes, or until a toothpick inserted in middle comes out clean. Cool cake in pan 30 minutes before removing to a wire cooling rack to cool completely.
  5. In a small bowl, whisk together prepared icing and orange zest. Refrigerate until ready to use.
  6. Once cake is cooled, drizzle with icing and serve immediately.

Recipe Notes

Store cake in refrigerator up to 3 days.