CakeChristmas
CakeChristmas
Four narrow gingerbread rolls, honey-satin amber crust, naturally split top; one sliced end reveals the thin crumb, no white icing.
Suggestion for presentation

Chic & Elegant / Cakes to share

Long Honey Gingerbread Loaves

A recipe by CakeChristmas / Updated on 30 October 2026.

The dough is distributed in four small narrow molds. Each bread receives with a brush a fine veil of honey, without white sugar or decoration reported.

4 small cakes of 14 x 6 x 5 cm; 12 portions / The dough is distributed in four small narrow molds. Each bread receives with a brush a fine veil of honey, without white sugar or decoration reported.

12Indicative portions
20 minPreparation
35 minBaking
13 hRest & Cooling
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The dough is distributed in four small narrow molds. Each bread receives with a brush a fine veil of honey, without white sugar or decoration reported.

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Original quantity: 12 servings.

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Preparation

  1. Heat to 160 °C and coat the four molds. Reserve 20 g of the 200 g of honey for finishing.
  2. Tie the milk with the remaining 180 g of honey, brown sugar and butter. Cool to 40 °C and stir in the egg.
  3. Mix flour, baking powder, spices and salt; add liquids. Divide into the four moulds without exceeding two-thirds of their height.
  4. Cook 28 to 35 minutes at 160 °C. A skewer should come out without raw dough; cover with paper if necessary. Wait 10 minutes, unmould and then brush the 20 g of honey reserved in a very thin layer.
  5. Cool completely, pack separately and let mature for 12 hours. Serve the four rolls, each cut into three portions.

Preserve and Serve

4 days in an airtight box at cool room temperature.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

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