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+ servings

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


  • Preheat oven to 350F. Lightly grease a 9x5 loaf pan.
  • In a large bowl, whisk butter, honey, molasses, egg, milk, and vanilla until smooth.
  • 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.
  • 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.
  • In a small bowl, whisk together prepared icing and orange zest. Refrigerate until ready to use.
  • Once cake is cooled, drizzle with icing and serve immediately.


Store cake in refrigerator up to 3 days.