This Polish gingerbread loaf (piernik) is a one-bowl easy festive bake. This simple cake is made using oil for a lighter, fluffier consistency, and sweetened with a combination of honey and sugar.
Polish gingerbread loaf - piernik
Gingerbread spices are for me an essential part of festive baking and today I am sharing an easy Polish gingerbread loaf recipe. Gingerbread is popular throughout Europe and each country will prepare it a little differently. In Poland the more traditional recipes use butter, which gets melted along with the honey and sugar. My simplified version contains oil instead of butter plus a little buttermilk for a fluffier, lighter texture.
I also used crystallised ginger* (candied ginger) which adds more sweetness and gingery sharpness to this loaf. Here in the UK you can find it in the baking section in the supermarket along with dried fruit. You could swap the candied ginger for sultanas or raisins if you prefer (these are more commonly used in gingerbread cakes).
If you love easy festive baking you might also like this simple gingerbread muffins recipe.
Equipment you'll need
- Kitchen scale and measuring spoons
- 2 large bowls, whisk and large spoon
- Electric mixer
- Medium loaf pan and parchment paper
How to make easy gingerbread loaf: step-by-step
This gingerbread cake recipe does not require soaking, proofing, melting or prepping the ingredients in any other way beforehand. So it comes together very quickly.
1.Preheat the oven to180 C and combine the dry ingredients, i.e. the flour, baking powder, soda, spices, cocoa, brown sugar and a pinch of salt. Stir thoroughly using a whisk, set aside and prepare your ‘wet’ ingredients.
2. Beat together the eggs, honey and oil for a couple of minutes.
3. Gradually pour in the dry mixture alternating with the buttermilk until almost all the dry ingredients have been incorporated.
4. The final step is to fold in the crystallised ginger/raisins. Do NOT overstir the batter.
5. Pour the batter into your pan and bake for 1 hour (check if ready with a toothpick - it should come out clean). After about 50 minutes you may want to cover the cake loosely to prevent it browning too much (optional).
6. Remove from the oven and leave in the pan for 10 minutes. Then lift out of the pan, with the paper and place on a cooling rack. Wait for the cake to cool completely before decorating.
Decorating your gingerbread loaf
This cake can be enjoyed as it is, but you can also decorate it with a bit of icing and a handful of crushed nuts. The cake is not overly sweet so a drizzle of icing is a good idea. The proportions I used yield a small amount of icing but you can simply double the ingredients and make more icing if you prefer. (I used the same icing in my easy fruit cake recipe).
I scattered a handful of crushed hazelnuts over the cake, but you can use mixed nuts or skip this step altogether if you like. If you do use nuts sprinkle them first and then drizzle over the icing – it will keep the nuts in place.
Alternatively you can decorate this gingerbread piernik cake with a simple chocolate drizzle.
Storing Polish gingerbread piernik
This gingerbread cake tastes great not only straight from the oven but you can also enjoy it over several days. It will taste delicious the next day and the day after too. Just keep it in an airtight container so it stays moist.
Top tips
- Do NOT overstir the batter.
- Crystallised ginger (also called candied ginger) is available in most supermarkets in the UK. You might be able to also find it in health food shops or buy it online. Stem ginger in syrup is not the same product and should NOT be used in this recipe.
- You can use sultanas or raisins instead of crystallised ginger.
- Ensure the cake has had time to cool completely before decorating it.
- Storing: cover with foil or plastic wrap or keep in an airtight container for up to 5 days.
- Freezing: once completely cooled place the cake in a freezer bag and freeze for up to 3 months.
More Polish Christmas Eve recipes
If you are looking for more Polish Christmas recipes check out my borscht, porcini uszka dumplings, pierogi dumplings and traditional fish recipe. You might also like this traditional Polish dried fruit compote and this Polish potato salad, which is a family recipe I’ve been making for years.
Check out also this round up of 27 healthy cacao recipes for everyday.
Keep in touch!
Have you made this gingerbread loaf cake recipe? I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Polish GingerbreadLoaf (Piernik) Recipe
Equipment
- Electric mixer
- Medium loaf pan
Ingredients
- 250 g flour
- 1 tsp baking powder
- ⅓ tsp bicarbonate of soda
- 3 tsp mixed spice
- 1½ tsp ground ginger
- 1¼ tbsp cacao/cocoa powder
- 90 g dark brown soft sugar
- pinch of salt
- 120 ml runny honey
- 100 ml vegetable oil
- 2 large eggs
- 80 ml buttermilk/kefir
- ⅔ cup crystallised ginger or sultanas/raisins/mixed dried fruit
For the Icing
- 4 tbsp icing sugar approx. 30 g
- 1 tbsp orange/clementine juice fresh
- 2-3 tbsp mixed crushed nuts optional
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Grease a medium loaf tin and line with baking paper. Set aside.
- Combine the flour, baking powder, mixed spice, ginger, cocoa, brown sugar and salt, stir thoroughly using a whisk and set aside.
- Beat together the eggs, honey and oil for 2 minutes. Gradually add the dry mixture alternating with the buttermilk until almost combined. Fold in the crystallised ginger and mix the dry ingredients in completely with a spoon (but do not overstir).
- Pour the batter into the pan and bake in the centre of the oven for 1 hour (check if ready with a toothpick - it should come out clean). Remove from the oven and leave to cool for 10 minutes. Lift the cake out of the tin (with the paper) and place on a cooling rack to cool completely.
- To make the icing combine the icing sugar with the orange juice and stir until smooth. Scatter the crushed nuts over the top of the cake (optional) and drizzle over the icing.
Notes
- Do NOT overstir the batter.
- *Crystallised ginger (also called candied ginger) is available in most supermarkets in the UK. You might be able to also find it in health food shops or buy it online. Stem ginger in syrup is not the same product and should NOT be used in this recipe.
- You can use sultanas or raisins instead of crystallised ginger.
- Ensure the cake has had time to cool completely before decorating it.
- Storing: cover with foil or plastic wrap or keep in an airtight container for up to 5 days.
- Freezing: once completely cooled place the cake in a freezer bag and freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Do you think this would work with flax eggs?
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.
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
So glad you liked it, I hope the Polish lady from the supermarket likes it too. Thank you for your feedback Danny:)
What a gorgeous looking loaf cake and I love the simple decoration too
Thank you!
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.
Thank you! Merry Christmas to you too!
This looks so good! I just have the strong urge to add chocolate chips to this for some reason haha thank you!
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!
Delicious 😍
Merry Christmas 🎄
Sid
Thank you, Merry Christmas!
If only I could have a slice right now!! This looks so delish, Monika! Thank you for bringing at Fiesta Friday party!
Thanks Jhuls! Thanks for co-hosting!
Such a beautiful loaf!!
Thank you!