Honey Fennel Gingerbread Loaf
This loaf has a warming spicy flavor with a floral taste of pure honey. (Recipe Credit: Aube Giroux of Kitchen Vignettes)
Yield: Makes 1 2-pound loaf cake
- 6 Tbsp butter
- 1/4 cup olive oil
- 3/4 cup honey
- 1/4 cup milk
- 1/4 cup full-fat yoghurt
- 2 large eggs, beaten
- 1 1/2 cup unbleached white flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp fresh grated ginger
- 2 tsp crushed fennel seed
- 2 Tbsp rum (optional)
- 2 Tbsp chopped candied ginger (optional)
- Preheat the oven to 325F. Line an 8.5 x 4.5 inch loaf pan with parchment paper.
- Place the butter and honey in a medium saucepan on low heat until the butter is melted. Remove from heat and add the olive oil, milk, and yoghurt, whisking until mixed. Place aside to cool.
- In a medium mixing bowl, whisk the flour, ground ginger, baking powder, and baking soda.
- In a small skillet, toast the fennel seeds for a few minutes over medium-low heat until they begin to smell nice. Transfer them to a mortar and pestle and crush the seeds. Add the crushed fennel, grated fresh ginger, rum, and candied ginger (if using) to the honey mixture in the saucepan and mix well. Add the eggs to the honey mixture (making sure it isn't hot anymore), beating well.
- Add about a third of the honey mixture into the dry mix, whisking gently until just incorporated. Add a second increment of honey mixture and mix well. Finally add the third, the batter will be quite light and not very thick. Be sure not to over-mix. Pour the batter into the parchment paper-lined loaf pan. Bake for about bout 50-60 min in a 325 oven, or until the top is shiny and golden and a knife inserted comes out clean.
- Allow it to cool in the pan for about 15 minutes. Then remove and let it cool on a rack for at least another 30 minutes before slicing.