My sweet sister, Annie is guest blogging on The Café today. I’ve never been to Annie’s house without coming home with a beaucoup of wonderful recipes and the sensation that I had been to the best bed and breakfast ……… ever!
Unfortunately, we live many miles apart and don’t get to see each other as often as we’d like. It was so fun when Annie sent me this recipe for Starbucks Gingerbread Loaf along with some photos she had taken – it was almost as good as sitting down together and sharing coffee and a slice of this delightful seasonal bread. I miss you Annie!
It’s that time of year again where I can hardly wait to make a stop at Starbucks for a piece of their Gingerbread Loaf Cake. I’m actually glad that it only appears in their food case during the Christmas holiday or I would be working out twice a day every day because I so…. enjoy this sweet treat! However, I was delighted one day while perusing the Restaurant Recipe Blog site and came across THE recipe. It tastes and looks just like Starbucks. And the best part……..it freezes beautifully (with or without the frosting) so….now you can have your cake and eat it too….. anytime of the year!! ~ Annie
- Ingredients for the gingerbread loaf:
- 1 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 2 1/4 teaspoons ginger
- 1 teaspoon salt
- 1/2 cup butter softened
- 1 cup white sugar
- 1 teaspoon orange extract optional
- 1 cup applesauce
- 1 teaspoon baking soda
- Ingredients for the frosting:
- 1 8 oz. pkg. cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 2 1/2 cups confectioner’s sugar
- Preheat your oven to 350˚ F. Grease and flour a large loaf pan (9×5″), you could also use four mini loaf pans 6x3x2″.2. In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt, then set aside.
- In a large bowl, cream butter and sugar until fluffy. Stir in orange extract.
- Mix baking soda into applesauce and stir into creamed butter mixture. Add flour mixture. Mix until smooth.
- Pour batter into prepared loaf pan.
- Bake at 350˚F for 40 to 50 minutes or until a toothpick inserted into center of cake comes out clean.
- For the icing, beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in confectioner’s sugar.
- Once the cake has cooled, evenly spread the frosting on top. Decorate with chopped candied orange peel or candied ginger.