Bake the perfect gingerbread this holiday season with this simple recipe

During the festive season, tables groan under the weight of delightful cakes. Among them, the aromatic, spicy, and full-bodied gingerbread reigns supreme. I will share with you a quick and reliable recipe for holiday gingerbread that never fails, even if you don't want to wait for the dough to rise. Try it and see for yourself!

Gingerbread is a cake that requires time and patience. For it to turn out perfect, it’s crucial to prepare the ingredients properly and thoroughly mix the dough. This recipe illustrates all the necessary steps that will aid you in baking juicy, aromatic holiday gingerbread.

Here's a list of essential rules to follow:

• Use high-quality ingredients: The gingerbread spices should be fresh and aromatic.
• Don’t rush the dough-mixing process: A thoroughly mixed dough results in a more fluffy and moist cake.
• Bake the cake in a properly preheated oven: If the oven isn’t hot enough, the cake won't rise properly.
• Avoid overbaking the cake: The finished cake should be springy, without sticking to your fingers.

By following these rules, you'll no doubt create a delicious holiday gingerbread that your family will adore!

The irresistible advantage of gingerbread lies in its unique aroma, obtained from the aromatic spices used. Achieving this exceptional flavor requires the use of fresh, aromatic spices.

For the best aroma, grind the spices yourself. Most spices are available in an unground form, and grinding them manually with a coffee grinder or pepper mill will release a stronger aroma.

Ingredients:

• 2.5 cups of wheat flour (14.11 ounces),
• 3/4 cup of sugar,
• 2 tablespoons of dark cocoa,
• 2 flat tablespoons of gingerbread spice,
• 1 teaspoon of baking soda,
• A pinch of salt,
• 2 tablespoons of liquid honey,
• 3/4 cup of melted and cooled margarine or butter,
• 1 cup of warm milk,
• 2 whole eggs,
• Half a cup of raisins (soaked in boiling water and drained),
• 3 tablespoons of chopped walnuts,
• Jam or preserve for filling.

For the Glaze:

• A bar (3.52 ounces) of bitter chocolate,
• 2 tablespoons of milk,
• 1.76 ounces of butter.

Steps:

1. Preheat the oven to 338°F. Line a small loaf tin (approximately 4.33x11.02 inches) with baking paper.
2. In a large bowl, mix the flour, sugar, cocoa, gingerbread spice, baking soda, and salt.
3. Add honey, margarine or butter, milk, and beaten eggs. Blend or stir thoroughly with a spoon.
4. Add raisins and nuts. Mix again.
5. Pour the dough into the prepared tin and transfer it into the oven.
6. Bake for 45-50 minutes until a skewer inserted into the cake comes out completely dry.
7. Allow the cake to cool slightly in the slightly open oven, then remove and cool further on a rack.
8. Once the cake has completely cooled, slice it lengthwise into two or three layers and spread with jam.
9. Break the chocolate into pieces and melt in a pan over boiling water. Add the milk and butter, and heat until the ingredients combine and start to boil.
10. Spread the cooled cake with the chocolate mixture. Optionally, sprinkle the top with finely chopped nuts.

This straightforward recipe for holiday gingerbread will undoubtedly bring you not only holiday joy but also a tantalizing aroma and taste that's hard to resist. This aromatic bake is sure to earn a spot on your holiday table!