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.

You might also like traditional Polish poppy seed cake!

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.

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.

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.

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

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

5. Pour the batter into your pan.

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.

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.

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.

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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