Starbucks Gingerbread

Rachel-Snachel's Note:

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.)

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Yield: 1 loaf

• 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:

1. Preheat oven to 350°F Grease and flour a 9-inch loaf pan, or even a square baking pan.
2. In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.
3. 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.
4. Pour the batter into a loaf pan.
5. 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).
6. 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.
7. *Note: This recipe tastes best the next day.

Reviews

[zinghera]

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.

[Chef #1480507]

I made the Starbucks Gingerbread loaf, it was good but there was something missing. I still am trying to figure it out. The frosting recipe I cut in half and it was plenty to frost the whole loaf.

[allboysmom]

I have to say that it tasted ok, but not even close to SB IMHO. If you read the ingredients on the SB packaging, it has baking soda, baking powder, ginger, dry MUSTARD...and other things. I did change up the recipe because of comments of falling in the middle and added both the BP and BS. Found a recipe on Cooks illustrated after I had made this one, that was more in line with what I taste in the SB.