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    Home » Recipes » Polish Recipes

    Polish Gingerbread Loaf Cake (Piernik)

    October 25, 2021 By Monika Last Updated December 16, 2022 20 Comments

    Jump to Recipe

    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.

    You might also like traditional Polish poppy seed cake!

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

    This gingerbread loaf cake ('piernik' in Polish) is full of delicious spice, simple to make, perfect throughout the Holiday season.

    When it comes to festive bakes gingerbread is probably one of the best known cakes across all continents. It is centuries old, has a long tradition in Europe and there are countless ways of making it.  

    What spices go into gingerbread cake

    The most important spices that gingerbread cake typically contains are:

    • Cinnamon
    • Ginger
    • Cloves
    • Nutmeg

    In addition to these some gingerbread spice mixes also include allspice, ground coriander, cardamom, cocoa powder, black pepper as well as star anise and caraway. There are probably others depending on local traditions, personal preferences etc.

    In this gingerbread loaf cake recipe I tried to stay close to tradition recreating the taste I remember as a child. At the same time I didn't want to overcomplicate things by using too many individual spices. So I opted for a readymade spice mix.

    If you are in the UK use mixed spice. If you are in the US pumpkin spice will work too, but add ⅕ teaspoon of ground coriander (in addition to the ginger, cinnamon and cocoa as per Instructions). This combination of spices gives this recipe that authentic, distinct gingerbread flavour we all love.

    Polish piernik

    The word 'piernik' comes from 'pierny', which in old Polish means 'peppery' (as mentioned above, pepper is sometimes used in gingerbread recipes). Poland has a long tradition of making gingerbread which originated in the 13th century in the city of Torun. To this day Torun is famous for its gingerbread cookies (pierniki or pierniczki).

    Polish gingerbread loaf ingredients

    The cake

    • Gingerbread spices: see paragraph above.
    • Flour: all-purpose/plain.
    • Baking powder and bicarbonate of soda.
    • Cocoa powder: gives the flavour more depth (for me essential in a gingerbread recipe).
    • Salt: enhances the flavour of the spice mixture.
    • Butter: helps keep the cake moist.
    • Honey: traditional gingerbread cake ingredient.
    • Brown sugar: adds flavour and moisture.
    • Eggs: help make the cake fluffy.
    • Water: helps loosen the consistency so the cake is light.

    The topping

    • Dark chocolate.
    • Milk chocolate.
    • Butter.
    Ingredients for making Polish piernik in individual dishes.
    Polish gingerbread loaf cake ingredients.

    Equipment you'll need

    • Kitchen scale and measuring spoons
    • 2 large bowls, whisk and wooden spoon
    • Saucepan
    • Medium loaf pan and parchment paper

    Step-by-step recipe instructions

    1.In a saucepan combine the butter, honey, sugar and water. Heat up 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 up 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.

    Wet ingredients in saucepan for making Polish gingerbread.

    2. As you wait for the wet mixture to cool prepare the dry ingredients. Whisk together the flour, baking powder, soda, salt, spices and cocoa.

    Meanwhile preheat the oven to 325F/ 170 C/gas mark 3. Lightly grease a 23 cm/9.5'' loaf pan and line with parchment paper. Set aside.

    Flour, cocoa and spices in large white bowl with green whisk.

    3. Once the wet mixture has cooled (it can still be slightly tepid) whisk in the eggs until thoroughly mixed in.

    Whisking gingerbread mixture in saucepan.

    4. Gradually whisk in the dry mixture until fully incorporated. Do NOT overstir the batter.

    Making gingerbread batter in large bowl with whisk.

    5. Pour the batter into your pan.

    Gingerbread batter in loaf pan lined with parchment.

    6. Bake in the lower part of the oven for 1 hour and 10 minutes (or until a toothpick inserted into the middle come out clean). 

    Remove from the oven and leave in the pan for 10 minutes then place your gingerbread loaf on a cooling rack. Wait for the cake to cool completely before decorating.

    Top down view of Polish piernik on top of parchment.

    7. Melt both chocolates with 1.5 teaspoons of 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.

    Top down view of gingerbread loaf with chocolate glaze and chopped nuts.

    How to decorate gingerbread loaf cake

    I scattered a combination of chopped hazelnuts and candied ginger (crystallised stem ginger) over the cake, but you can use mixed nuts or a dried fruit mix instead if you like. 

    You can also make a quick lemon/orange icing drizzle and use that instead of the chocolate. Scatter chopped nuts/dried fruit or lemon/orange zest over the whole thing.

    Some Polish piernik recipes recommend adding a layer of marmalade/confiture (such as plum or currant). I didn't think this piernik cake needed it but you can do this if you like. Cut the cake into 2 equal parts (horizontally), spread the marmalade over the bottom part, cover with the other without pressing down too much, and decorate.

    Top tip

    It is important to decorate the cake with the nut/dried fruit mixture as soon as you've poured the melted chocolate over the top (this will keep the nuts in place as the chocolate solidifies).

    How to store piernik

    Polish gingerbread cake stays delicious for up to several days (4-5 or even longer). It is very important, however, to keep it in an airtight container so it retains its moisture. Do this as soon as the piernik has cooled down completely.

    Side view of gingerbread loaf cake with chocolate drizzle and crushed nuts on top.

    Top tips

    • 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.
    • It is important to bake this gingerbread loaf cake in the lower part of the oven to minimise the top cracking. Use the same temperatures for regular and fan assisted ovens (and adjust baking times).
    • Ensure the cake has had time to cool completely before decorating it.
    • 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.

    Related recipes

    • Gingerbread Muffins with Dried Fruit
    • Polish Rogaliki (Rugelach) Crescent Rolls
    • Traditional Baked Polish Cheesecake
    • Polish Kutia Recipe (Wheat Berry Pudding)
    • Polish Dried Fruit Compote Recipe (Christmas)

    Why not check out ALL my Polish recipes! You might also like this collection of cacao recipes.

    Keep in touch!

    Have you made this piernik recipe? I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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

    Polish Gingerbread Loaf Cake (Piernik)

    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.
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Polish, vegetarian
    Prep Time: 20 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 30 minutes
    Servings: 10 slices
    Calories: 295kcal
    Author: Monika Dabrowski

    Equipment

    • 23 cm/ 9½'' loaf pan

    Ingredients

    • 1⅔ cups (210 g) all-purpose/plain flour 7.41oz
    • ⅔ teaspoon baking powder
    • ½ teaspoon bicarbonate of soda
    • ⅕ teaspoon fine sea salt
    • 2 teaspoons pumpkin spice/mixed spice see *Notes
    • 1 teaspoon ground ginger
    • ½ teaspoon cinnamon
    • 2 teaspoons cocoa/cacao powder
    • ½ cup (90 g) dark brown sugar 3.17oz
    • ⅓ cup (120 g) honey 4.23oz
    • 1 stick less 1tbsp (100 g) butter 3.53oz
    • ½ cup less 1½ tbsp (100 ml ) water
    • 2 large eggs

    For the topping

    • 1.76 ounces (50 g) dark chocolate chopped, or use ⅓c chocolate chips
    • 1.76 ounces (50 g) milk chocolate chopped, or use ⅓c chocolate chips
    • 1½ teaspoons butter
    • 2 tablespoons chopped nuts/dried fruit

    Instructions

    • In a saucepan combine the butter, honey, sugar and water. Heat up 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 up 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. Whisk together the flour, baking powder, soda, salt, spices and cocoa.
      Meanwhile preheat the oven to 325F/ 170 C/gas mark 3. 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 lower part of the oven for 1 hour and 10 minutes (or until a toothpick inserted into the middle comes out clean). 
    • Remove from the oven and leave in the pan for 10 minutes then place your gingerbread loaf on a cooling rack. Wait for the cake to cool completely before decorating.
    • Melt both chocolates with 1.5 teaspoons of 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 ⅕ 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.
    • It is important to bake this gingerbread cake in the lower part of the oven to minimise the top cracking. Use the same temperatures for regular and fan assisted ovens (and adjust baking times).
    • Ensure the cake has had time to cool completely before decorating it.
    • Storing: as soon as the cake has cooled completely store it in an airtight container (so it retains all of its moisture) for 5 days or longer.
    • 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

    Serving: 1slice | Calories: 295kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 197mg | Potassium: 141mg | Fiber: 2g | Sugar: 23g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Susan

      November 04, 2022 at 1:12 am

      My husband is gluten free, have you tried this loaf with gluten free flour. I use a 1-1flour that has a rising agent already in flour.

      Reply
      • Monika

        November 04, 2022 at 10:31 am

        I haven't, sorry, unfortunately I have no experience with gluten free flour.

        Reply
    2. Catherine L

      December 16, 2021 at 4:24 pm

      5 stars
      This looks delicious. Is the oven temperature for a fan assisted electric oven?

      Reply
      • Monika

        December 17, 2021 at 9:37 am

        The temperature is for a regular oven. Use 160 C for a fan-assisted oven but check with a toothpick if the cake is done after an hour. Also the temperature in a fan-assisted oven should be even everywhere so you can bake it in the centre of the oven, not necessarily on the lower shelf. Hope this helps:)

        Reply
    3. Stephanie

      March 24, 2021 at 10:35 pm

      Do you think this would work with flax eggs?

      Reply
      • Monika

        March 25, 2021 at 11:51 am

        Haven't tried it so really can't say but if you've used this swap in another cake recipe and it worked then chances are it will work with this one too.

        Reply
    4. DannyMc

      June 23, 2020 at 6:58 am

      5 stars
      As just a wee Scotsman who loved cooking and baking I had to make this loaf it turned out one of the best Ginger Loves I have ever tasted , I can't wait to try the cake version.Today I am taking it to the Polish lady she owns our local Polish Supermarket she helps me select from your delicious cooked meats and sausages so glad I found this recipe

      Reply
      • Monika

        June 23, 2020 at 12:16 pm

        So glad you liked it, I hope the Polish lady from the supermarket likes it too. Thank you for your feedback Danny:)

        Reply
    5. Kat (The Baking Explorer)

      December 28, 2018 at 11:20 am

      5 stars
      What a gorgeous looking loaf cake and I love the simple decoration too

      Reply
      • Monika

        December 28, 2018 at 4:42 pm

        Thank you!

        Reply
    6. Of Goats and Greens

      December 26, 2018 at 1:24 pm

      This looks quite filling and tasty... love seeing more recipes from Eastern Europe. Thanks for letting it travel to Fiesta Friday, and a Merry Christmas to you.

      Reply
      • Monika

        December 26, 2018 at 9:07 pm

        Thank you! Merry Christmas to you too!

        Reply
    7. Bryan Martinez

      December 23, 2018 at 9:47 pm

      5 stars
      This looks so good! I just have the strong urge to add chocolate chips to this for some reason haha thank you!

      Reply
      • Monika

        December 24, 2018 at 8:12 am

        Thank you! I don't see why you shouldn't, this cake is delicious served with a chocolate glaze so adding chocolate chips into the batter is a good idea. Thanks for stopping by!

        Reply
    8. Sid

      December 23, 2018 at 2:53 pm

      5 stars
      Delicious 😍
      Merry Christmas 🎄
      Sid

      Reply
      • Monika

        December 23, 2018 at 7:57 pm

        Thank you, Merry Christmas!

        Reply
    9. Jhuls @ The Not So Creative Cook

      December 23, 2018 at 12:26 pm

      If only I could have a slice right now!! This looks so delish, Monika! Thank you for bringing at Fiesta Friday party!

      Reply
      • Monika

        December 23, 2018 at 1:50 pm

        Thanks Jhuls! Thanks for co-hosting!

        Reply
    10. Ai | Ai made it for you

      December 23, 2018 at 12:38 am

      5 stars
      Such a beautiful loaf!!

      Reply
      • Monika

        December 23, 2018 at 8:28 am

        Thank you!

        Reply

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