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From the Christmas bakery – make your own juicy spice cake & gingerbread spice

There are so many delicacies in the Christmas bakery! It's not just Christmas baked goods that are a must for big and small sweet tooths during the Advent season, the juicy spice cake is also a hit every time. Our simple recipe can be implemented with purchased or homemade gingerbread spice. We'll show you how...


The spicy cake has many names: honey cake, gingerbread or gingerbread from the tin. Grandma's spice cake recipe was originally intended as a cake instead of on wafers or as a gingerbread house as you can find it in the supermarket today. Thanks to its fine spices, this cake tastes like Christmas - even in autumn and spring and is suitable for everyone who loves moist cakes and chocolate!


You need these utensils to prepare the gingerbread spice & spice cake

You need two small saucepans and a large mixing bowl, two saucepans for the water bath, sieve, hand mixer, wooden sticks and a ceramic grater and a loaf tin.

The recipe: homemade gingerbread spice

Ingredients for 1 small screw top jar


  • 40 grams of cinnamon

  • 8 grams of cloves

  • 1 tsp allspice

  • 2 tsp nutmeg

  • 2 tsp cardamom

  • ½ tsp ginger

  • 1 tsp anise


  1. All ingredients should be dry. If you don't have the spices in powder form at home, you can put them all in a blender or grind them into powder with a grater.

  2. Simply mix all the ingredients together in a bowl and pour into a clean and dry jam jar.


The recipe: Moist spice cake with chocolate


Ingredients for a loaf pan (approx. 30 cm)


For the dough

  • 130ml sunflower oil (or margarine), at room temperature

  • 4 medium eggs, room temperature

  • 150g brown sugar

  • 200ml milk, room temperature

  • 300g wheat flour

  • 1 packet of baking powder

  • 50g cocoa

  • 150g ground almonds or other nuts

  • 10g homemade or purchased gingerbread spice

  • 90g grated dark chocolate (50% cocoa).

  • ½ tsp sea salt





For the cast


  • 100 g grated dark chocolate (50% cocoa).

  • 1 tsp gingerbread spice

  • 1 tsp canola oil

  1. Preheat top and bottom heat.

  2. Beat eggs and sugar until fluffy. Separately mix milk & sunflower oil. Now use a grater to grate the dark chocolate into small shavings.

  3. In a large saucepan, combine all of the dry ingredients—flour, baking powder, salt, gingerbread spice, cocoa, and ground nuts (remember to sieve the flour to avoid lumps).

  4. Add the milk-oil mix to the dry ingredients and mix with a hand mixer.

  5. First fold in the grated chocolate and then the egg-sugar mixture.

  6. Now fill the gingerbread dough into the loaf pan and place in the oven for about 60 minutes.

  7. After a chopstick test, remove from the oven and let cool.

  8. Melt the dark chocolate in a water bath, add the gingerbread spice and rapeseed oil and mix. After the gingerbread has cooled down, you can now spread the spicy glaze over the cake.


Our tip – try the vegan alternative:


  • Not a milk fan? Then use plant-based milks like oat or almond milk

  • Replace the egg with 2 teaspoons baking soda

  • Instead of dark chocolate, you can use vegan chocolate or stick to the classic spice cake recipe without chocolate

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