Effortless Christmas gingerbread: A festive delight in simple steps

Are you interested in a simple, quick, and successful Christmas gingerbread recipe that doesn't demand exceptional culinary skills or prolonged periods in the kitchen? You've found it. This recipe never fails to produce a perfect gingerbread.

This should be your go-to Christmas gingerbread recipe. The cake it yields is aromatic and subtly sweet, thanks to the delicious honey. It's filled with spicy flavors that will have your mouth watering at the mere thought. Moreover, this is one of the easiest recipes.

Christmas Gingerbread doesn't need to be a complex dessert despite its capability of filling your entire house with its enticing aroma. Not everyone fancies the preparation of a maturing oven, which necessitates significant patience. However, with the recipe below, you'll bake a speedy yet delightful Christmas cake that will impress everyone in your household.

To enhance the taste and aroma of your Christmas gingerbread, opt for a high-quality gingerbread spice or make your own blend using manually ground spices (find our recipe HERE). These will bolster the cake's flavor and aroma compared to pre-packaged powders. The following recipe is designed for a small loaf pan measuring 4.3x11 inches.

Ingredients:

• 14 oz of wheat flour,
• 5.3 oz of sugar,
• 2 tbsps of dark cocoa,
• 2 flat tbsps of gingerbread spice,
• 1 tsp of baking soda,
• a pinch of salt,
• 2 tbsps of liquid honey,
• 6.7 oz of melted and cooled margarine or butter,
• 8.5 oz of lukewarm milk,
• 2 eggs,
• jam for layering,
• optional: 1/2 cup of raisins soaked in boiling water and drained,
• optional: 3 tbsps of chopped walnuts,
• optional: chocolate icing + chopped nuts.

Preparation:

1. Combine flour, sugar, cocoa, gingerbread spice, baking soda, and a pinch of salt. Mix well.
2. Add margarine or butter, milk, honey, and beaten eggs. Stir these ingredients into a smooth batter.
3. Optionally add nuts and raisins to the batter.
4. Pour the prepared batter into a tray lined with baking paper.
5. Bake the cake in an oven preheated to 338°F for about 45-50 minutes or until a skewer comes out clean.
6. After baking, leave the gingerbread in the oven for an additional 15 minutes with the door slightly ajar. Afterwards, remove the cake and let it cool on a rack.
7. Once the gingerbread is completely cooled, slice it lengthwise into two (or three) sections and spread jam between the layers.
8. To finish, pour chocolate icing over the cake and garnish with chopped nuts.