Product Used In This Recipe
Alpine Rosemary Gingerbread Loaf Cake
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This cozy winter loaf cake combines the warm, comforting essence of gingerbread with a unique twist of rosemary flavor! The Alpine Rosemary Gingerbread Loaf Cake is the perfect balance of rich molasses, zesty ginger and spices, and subtle hints of fresh herbs. Baked beautifully in our new Alpine Forest Loaf Cake- dust with powdered sugar for a magical winter display!
Ingredients
Gingerbread Loaf Cake:
- 1 3/4 cups all-purpose flour
- 2 Tbsp finely chopped fresh rosemary
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs, at room temperature
- 1/2 cup sour cream
- 1/3 cup milk, at room temperature
- 1/4 cup molasses
- 1 tsp vanilla extract
Optional topping and serving suggestion:
- powdered sugar
- sugared cranberries
Directions
Preheat oven to 350°F. Prepare the Alpine Forest Loaf Pan with baking spray with flour in it and use a pastry brush to evenly coat the details of the pan.
In a medium bowl, whisk the flour, rosemary, ginger, cinnamon, salt, baking powder, baking soda and cloves.
In the bowl of a stand mixer with a paddle attachment, mix the butter and brown sugar until creamy. Add the eggs, sour cream, milk, molasses and vanilla. Slowly add the flour mixture, a little at a time, and mix on low speed until fully incorporated. Pour batter into pan filling only ¾ full and tap pan gently on towel on counter to settle batter and remove air bubbles. Bake 45-50 minutes or until tester comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely before serving. Dust with powdered sugar if desired.
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Ingredients
Gingerbread Loaf Cake:
- 1 3/4 cups all-purpose flour
- 2 Tbsp finely chopped fresh rosemary
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs, at room temperature
- 1/2 cup sour cream
- 1/3 cup milk, at room temperature
- 1/4 cup molasses
- 1 tsp vanilla extract
Optional topping and serving suggestion:
- powdered sugar
- sugared cranberries
Directions
Preheat oven to 350°F. Prepare the Alpine Forest Loaf Pan with baking spray with flour in it and use a pastry brush to evenly coat the details of the pan.
In a medium bowl, whisk the flour, rosemary, ginger, cinnamon, salt, baking powder, baking soda and cloves.
In the bowl of a stand mixer with a paddle attachment, mix the butter and brown sugar until creamy. Add the eggs, sour cream, milk, molasses and vanilla. Slowly add the flour mixture, a little at a time, and mix on low speed until fully incorporated. Pour batter into pan filling only ¾ full and tap pan gently on towel on counter to settle batter and remove air bubbles. Bake 45-50 minutes or until tester comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely before serving. Dust with powdered sugar if desired.
Read Recipe Reviews
Fantastic! Gingerbread with a twist of something in the background which, of course, is the rosemary. This recipe is for a 6-cup loaf pan, specifically, the Alpine Forest Loaf Pan. However, my bundt pan capacity is 10 cups. To make it work, I made 1.5 times the recipe (or made 9 cup amount). The rosemary was straight from our garden and the rest of the ingredients I had on-hand. When the cake cooled, I dusted it with powder sugar. The flavor is a delightful gingerbread with a complex background – a dessert served at a high-end restaurant! Next time, I might serve it with a small dollop of a savory whip cream (does that exist?) or a clotted cream or just keep it without (because it’s just that yummy!).
Posted by Candace