Starbucks Gingerbread

Name: Starbucks Gingerbread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 loaf
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 cup butter, softened; 1 teaspoon ground cloves; 1 cup white sugar; 2 1/4 teaspoons ginger; 1 teaspoon baking soda; 1 teaspoon orange extract (optional); 1 cup applesauce; 8 ounces cream cheese, room temperature; 1 teaspoon vanilla extract; 2 1/2 cups confectioners' sugar; 1/2 teaspoon orange extract

Submitted by Rachel-Snachel

"For those of you who may not like the very spicy, dark version so often served during the holidays, this loaf is lighter and very moist. A hint of orange is a wonderful addition, and the cream cheese icing is a perfect compliment. (Originally published by Veronica Hill.)"

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photo by QueenBee49444

Ready In:: 55mins
Ingredients:: 14
Yields:: 1 loaf

ingredients

1 ¹⁄₂ cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
¹⁄₂ cup butter, softened
1 teaspoon ground cloves
1 cup white sugar
2 ¹⁄₄ teaspoons ginger
1 teaspoon baking soda
1 teaspoon orange extract (optional)
1 cup applesauce
frosting
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 ¹⁄₂ cups confectioners' sugar
¹⁄₂ teaspoon orange extract

directions

Preheat oven to 350°F Grease and flour a 9-inch loaf pan, or even a square baking pan.
In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
Pour the batter into a loaf pan.
Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky. (Be careful not to over bake, for this cake can dry out easily. Just remember that the toothpick shouldn't come out clean, but a little sticky).
For the frosting, beat the cream cheese until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar. Frost the cake when it is completely cooled. Decorate with chopped candied orange peel or candied ginger.
*Note: This recipe tastes best the next day.

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Reviews

An EGG. Thats what keeps it from sinking in the middle. I also tweeked it a bit by cutting down the sugar, (it way way too sweet) doing about an eigth teaspoon of clove and half the ginger, (the spices were overwhelming) and about 2 extra tablespoons flour (made it less dense and less "heavy". and yes, half the frosting would have been plenty.

zinghera
This is a wonderful tasting loaf and the icing is just yummy. However, I am wondering why the loaf sinks in the middle. Sometimes, it sinks during the last minutes of baking, sometimes it looks beautiful when I take them out and then it sinks. I even tried leaving it in the oven after turning the oven off, and it still sank in the middle. Is there anything that can be done to avoid this? One loaf a large hole in the middle and only the two ends could be used. Thanks for any input.

lmvin
We loved this ginger bread. It was a huge hit at the Christmas party I took it to. 4 loaves disappeared in 2 days. Very moist, love the orange flavor. Slices more easily after being refridgerated.

froglipshulahan
I made this for my Starbucks-loving friends and everyone thought it was GREAT!! Even my hubby!! And the icing went with it so well!! In fact, there was some icing left over, and we ate it with spoons, right out of the bowl! My oven runs a bit hot, so I did check the cake a little before the time specified. Thanks for a lovely recipe that the whole family (and my friends) really enjoyed!!

Annisette
I discovered this recipe online. I just baked it and it's cooling as I type. After reading all these reviews (which I should have done first) I'm now concerned. I realized after this is a "lighter" version - I really wanted to duplicate what they didn't sell this season, the legit, closest version to that (does anyone have a link to a recipe). My only issue was that it says to cook for 40-50 minutes. The entire middle of the cake after 40 minutes was uncooked, I set it for another 5, then another 5 and then another 5 (turning the 350 set oven off), now I'm worried it over cooked. I know it says to be mindful of that, but it was so wet it was 'jiggly.' Not the "little bit sticky" as outlined in the directions. Well I am curious to see how it tastes and the texture once cooled and frosted. Oh and almost everything tastes better the second day. ;)

knils28521