First off a quick Happy ThanksGiving to my American friends. I hope you have a great day. 😀 Have I told you before that that Michael’s mums side of the family are from the Orkney Islands in Scotland? In recent years we have visited the Islands a few times. On our last visit I went in to a local bookshop in Kirkwall and picked up a reprint of this old fashioned cook book ‘Recipes from the Orkney Islands’. This collection of recipes was originally gathered together in the 1970’s. They have republished this book and I picked up a copy of it. This is where todays Old Fashioned Orcadian Gingerbread Loaf recipe comes from.
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A Few Alterations.
The original recipe is credited to Ms Groat of Orphir and I knew I had to try it both Michael and I love gingerbread and its been far too long since I made some. Because the recipe is old and the publishers have done their best to modernise the measurements there were a few things I altered. While making it I felt the liquid ingredients were just too much and would make the batter far too wet, so I reduced the amount of milk the recipe called for and swapped it out for almond milk. For no other reason then I just really like it. But the original recipe does call for cows milk.
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I also used unsalted butter rather then margarine (vegetable fat) and I added a lot more spices then the original recipe called for. On first bake I had already made the above alterations and doubled the spices. And while it was lovely the flavours were very mild, I like my gingerbread to have a little more of a punch. So on second bake through I altered the amount of spices again and while it was still quite mild it really did hit the gingerbread jackpot!
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Easy Peasy!
This Old Fashioned Orcadian Gingerbread Loaf is an easy peasy recipe to put together. All you need is one bow, a small saucepan and a wooden spoon and it all comes together. Mix the dry ingredients together in the bowl, gently heat the molasses & butter together till melted. Then allow it to cool a little and add in the eggs. Pour into the mixing bowl of dry ingredients and add in the milk. Pour the batter into your 2 pound loaf tin and bake, eat and repeat. Simple!
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Loaves of Love.
You will be rewarded with a sweet, soft, moist gingerbread loaf that slices like a dream. Actually it tastes better the day after baking as it gives time for all the amazing flavours to mature a little. Slathering butter on individual slices is completely optional but still highly recommended. 😉
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Recipe:
Old Fashioned Orcadian Gingerbread Loaf
Ingredients
- 280 grams plain / all purpose flour (2 and 1/4 cups)
- 110 grams granulated sugar (1/2 cup + 2 tablespoons)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 2 tablespoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 75 grams unsalted butter (1/3 cup)
- 110 grams dark molasses / black treacle (1/4 cup + 1 tablespoon)
- 2 large eggs lightly beaten
- 240 millilitres unsweetened almond milk (1 cup)
Instructions
- Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease a 2 pound loaf tin or use a liner like I did.
- In a medium sized mixing bowl add in the flour, sugar, spices, baking soda and salt and give it a gentle mix so everything is well combined.
- In a small saucepan over a low heat add in the butter and molasses / black treacle and very gently heat until the butter is melted into the molasses.
- Give it a few minutes to cool down a little bit and whisk in the lightly beaten eggs.
- Pour this mixture into the dry ingredients and add in the milk. Then carefully mix it all together to form a light in colour pourable batter.
- Pour the batter into your prepared tin and pop it into your hot oven.
- I have a notoriously slow oven so it took 50 minutes to bake through but check it at the 35 minute mark to see if its done. Insert a pick and it should come out clean.
- Once baked through take it out of the oven but leave it in its tin to cool for 10 minutes then transfer it to a wire rack to fully cool down.
- Slice and enjoy.
- I have found this loaf freezes well for at least 2 months.
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Original recipe by Ms Groat of Orphir is called Grandmas Gingerbread can be found in the ‘Recipes from the Orkney Islands’ page 85.
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I can’t get enough of gingerbread this time of year! This looks perfect, Emma! Definitely wish I had a big slice!
There is something lovely about gingerbread at this time of year 🙂
Such a delicious, moist and festive looking gingerbread loaf. So much in love with this festive baking.
Thanks Anu, there is something special about festive baking 🙂
I am ALL about gingerbread this time of the year! I would love a loaf of this! The way it makes the house smell … gah I love it!
I totally agree Ashley 😀
First off, I bet that this is going to make my house smell like HEAVEN when I make it. Second, I adore breads or baked goods that get even tastier on day 2 because I’m an evening baker for sure!
I’m the same I almost always bake in the evening so things tasting better on day 2 is always a bonus 😀
I love my gingerbread to be well spiced, too! Your loaf looks fabulous!!
Thanks Liz 😀
Emma, what a gorgeous loaf! So many old recipes call for margarine but, like you, I always use unsalted butter. I love your photos. They really show how perfect the texture of the loaf is.
Thank you Jean, I remember my mum always used margarine in cakes but I have always opted for unsalted butter 🙂
So very moist and I really love its deep dark colour from the black treacle…simply festive and makes me HAPPY!
Thank you Angie, its definitely time to get out all the festive favourites 😀