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.
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.
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.
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!!
This was a big big hit at my office Christmas party this year. I made two loaves by doubling the recipe, I reduced the cloves to 1 1/2 tsp. I also used Betty Crocker cream cheese frosting to save time. I sprinkled the top with ginger crystals like you see in the Starbucks stores. The loaves were stored in airtight containers and they remained very moist for a week. The secret is the applesauce for sure!!
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.
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.
The taste is great, just like starbucks, but why does it sink in the middle of the loaf.
Excellent texture & flavor. I was a little confused whether to use a 9" square pan (as stated in step one) or a loaf pan (as stated in step ten) so I used one small loaf pan and 5 half pint jars. Immediately after taking the jars out of the oven I sealed the jars with hot canning lids to preserve the bread. We tested one of the jar "loaves" and it was perfect. Hopefully the remaining four jar loaves will stay fresh for several months. I skipped the cream cheese frosting because of the canning. Next time we will make the frosting. Made for PAC, spring 2008
I made this in a double batch with accidently one cup of apple sauce. I had written the recipe down and did it at work. I noticed there was no liquid in the recipe or eggs and thought I had written the recipe down wrong. Having no access to a computer, I added two cups of milk and three eggs at a guess. It turned out great and everyone loved my "spice cake" I will have to try it the right way, but this way did turn out nice. Thank you. When doubling I found that it only needed 1/2 the amount of cloves, and it was clove tasting enough.