Honey gingerbread with plum butter Recipe
Honey gingerbread with plum butter is a cake that fills many Polish homes with its aroma several days before Christmas. It’s moist, warmly spiced and slightly tangy from the plum butter, which cuts through the sweetness. It’s a bake that loves time – the longer it rests, the better it tastes, so it’s perfect for making ahead.
Honey gingerbread with plum butter is the essence of Polish December evenings – it smells of warm spices, honey and plums that have been a pantry staple for generations. The moist honey cake layered with thick, slightly tangy plum butter perfectly balances the sweetness, while the chocolate glaze gives it the elegance of a festive dessert. It’s a bake that gets better with each passing day, so you can easily prepare it in advance and tick one item off your Christmas to‑do list.
Chef's tips
The most important thing is that the honey mixture is only warm, not hot, before adding the eggs – otherwise the eggs will scramble and form lumps you won’t be able to fix. Don’t overmix the batter once the ingredients are combined; a brief whisk is enough, as too vigorous mixing can make the gingerbread dense. After baking, let it cool completely before slicing, and once layered with plum butter, wrap it tightly in foil or place in a tin – after 1–2 days it will be soft and wonderfully aromatic.
How to serve
It looks most beautiful on the Christmas table, sliced into long pieces and served alongside dried fruit compote or hot tea with a slice of orange and cloves. It also works well as a “something sweet” to go with coffee in a thermos on a Christmas trip to visit family – it travels well and doesn’t crumble excessively. For a more elegant dinner, you can serve thin slices of gingerbread with a dollop of whipped cream or a scoop of vanilla ice cream for a simple yet impressive dessert.
Ingredients
- wheat flour - 400 g
- honey - 200 g
- sugar - 150 g
- butter - 150 g
- milk - 200 ml
- egg - 3 piece
- baking powder - 10 g
- baking soda - 5 g
- gingerbread spice mix - 2 tablespoons
- plum butter - 300 g
- chocolate - 100 g
- cream - 80 ml
Preparation
- Preheat the oven to 170°C, top and bottom heat. Line a loaf tin or rectangular tin (about 25×30 cm) with baking paper.
- Put the butter, honey, sugar and milk into a saucepan. Heat over low heat, stirring, until the butter melts and the ingredients combine. Do not bring to a boil. Set aside to cool slightly – the mixture should be warm but not hot.
- In a large bowl, mix together the flour, baking powder, baking soda and gingerbread spice mix.
- Add the eggs to the slightly cooled honey mixture and whisk thoroughly.
- Pour the wet ingredients into the bowl with the flour and spices. Mix briefly, just until combined, until you get a smooth, fairly runny batter.
- Pour the batter into the prepared tin and smooth the top. Place in the preheated oven and bake for about 40–45 minutes, until a skewer inserted in the centre comes out dry.
- Remove the baked gingerbread from the oven and let it cool completely. Then slice it horizontally into two or three layers (depending on the height).
- Stir the plum butter thoroughly so it is smooth. Spread it evenly over the bottom layer, cover with the next one and press gently. If you have three layers, repeat the spreading.
- Prepare the glaze: heat the cream until hot but not boiling. Remove from the heat, add the broken chocolate and stir until it melts and you get a smooth mixture.
- Pour the chocolate glaze over the gingerbread and spread it evenly on top. Leave the cake in a cool place for at least a few hours, preferably 1–2 days, so the flavours can meld.
Storage
Store the gingerbread well wrapped at a cool room temperature or in the fridge. It keeps well for several days and even improves in flavour; just slice off what you need and keep the rest tightly wrapped so it doesn’t dry out.
