CakeChristmas
CakeChristmas
A large gingerbread with whole rectangular honey, amber brown crust a little split, two thick slices in front showing a homogeneous thin crumb, without dried fruits or icing.
Suggestion for presentation

Retro & Traditional / Cakes to share

Honey gingerbread, large family cake

A recipe by CakeChristmas / Updated on 30 October 2026.

Gingerbread remains a large, simple brown-crust cake, matured overnight and then cut into thick slices, without any icing or coating.

Cake pan of 24 x 10 x 7 cm; 10 slices / The gingerbread remains a large simple brown crust cake, matured one night and then cut into thick slices, without coating or icing.

10Indicative portions
20 minPreparation
55 minBaking
14 hRest & Cooling
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Gingerbread remains a large, simple brown-crust cake, matured overnight and then cut into thick slices, without any icing or coating.

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Original quantity: 10 servings.

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Preparation

  1. Heat the oven to 160 °C and thoroughly clothe the pan, without adding greasing butter.
  2. Tie milk, honey, brown sugar and butter to dissolve them. Cool to 40 °C and stir in the egg.
  3. Mix flour, baking powder, spices and salt. Stir in liquids without beating for a long time. Pour into the mould, at most two-thirds of its height.
  4. Cook 45 to 55 minutes at 160 °C. Check with a skewer in the center that there is no raw dough left; protect the top of paper if necessary.
  5. Wait 15 minutes, unmold and then cool completely on a rack. Pack and let mature 12 hours before cutting ten slices. Present the whole cake with two slices in front.

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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