Krydderkage (Spiced Loaf Cake)
This cake is beautifully light and fluffy and brings together all the flavors of autumn in one lovely loaf. Decorate with a white chocolate ganache and this will be a cake that is sure to impress anyone!
Ingredients
CAKE BATTER
- 2 large eggs (room temperature)
- 100 grams granulated sugar
- 65 grams dark brown sugar
- 120 milliliters vegetable oil
- 120 milliliters milk (room temperature)
- 1 tsp vanilla extract
- 200 grams all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp cardamom
- Pinch of salt
- Orange zest from half an orange (optional)
WHITE CHOCOLATE GANACHE
- 300 grams white chocolate chips
- 100 milliliters heavy whipping cream
Instructions
- Preheat the oven to 325 F (160 C). Butter a loaf pan and line with parchment paper. We like to hang the parchment paper over the edge for easy removal!
- In a medium sized mixing bowl, combine eggs, granulated sugar, and dark brown sugar. Whisk together for about a minute.
- Add in the vegetable oil, milk, and vanilla to the egg and sugar mixture; whisk well to combine.
- Optionally, you can grate in the zest of half an orange to the wet ingredients.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, cloves, cardamom, and a pinch of salt. Whisk together to get rid of any large lumps.
- Add in half of the dry ingredients to the wet ingredients, folding them together. You can also just whisk it together, as long as you don't overmix the batter!
- Once the first half is incorporated, mix in the second half of the dry ingredients, by folding it together with a rubber spatula, or just whisking it. It's okay if there are a few lumps remaining.
- Pour your batter into the prepared loaf pan. It may seem a little bit liquid, but it results in a very moist cake!
- Bake for 40-50 minutes, or until a cake tester/skewer comes out clean. Let cool about 5 minutes, then remove from the loaf pan and place on a wire rack to fully cool.
- If you'd like to make a white chocolate ganache: heat up heavy cream until just below boiling. Put chocolate chips in a heatproof bowl, and pour over the heavy cream. Let this sit for 5 minutes.
- After 5 minutes, stir together until all the chocolate chips have melted and you're left with a smooth ganache. If you still have chunks of chocolate, heat gently over a double boiler until it is all melted.
- Let sit at room temperature to set. It should reach a thicker consistency. We then whip it by hand with a whisk to get a little bit more air into it, and it gives it more of a frosting consistency! If you need to cool it down in the fridge, you can, just know that it may harden too much and you may have to reheat it to be able to spread it on the cake!
- Once the ganache is ready and the cake has cooled, spread it over the top of the loaf cake. We decorate using an offset spatula and swirling the ganache to make a wavy texture on top of the cake. Decorate with orange zest, candied orange, or whatever you like! Enjoy!
