How to Make Vanilla Glazed Spice Loaf (Step-by-Step Recipe)

  

Something really wonderful happens in the autumn when all of the leaves start to change and the temperatures start to drop.  This is when my heart starts to crave the flavor and scent of warm baking spices.  Cinnamon, cloves, ginger, ground cardamom, freshly grated nutmeg.

These are the cozy, snuggle spices and there is no better way to highlight them than by baking a delicious cake or loaf.  This Vanilla Glazed Spice Loaf Cake recipe is one of the best ways to use them!

Not only does it go together very quickly and easily, but it is a loaf that smells heavenly, just like autumn should smell, when it is baking.

 

This time I chose to bake my loaf in my fluted loaf pan, which gave a really pretty finish to the cake. It's not totally necessary to use a pan like this. A plain loaf tin works just as well. I was just being fancy and to be honest I don't use this loaf pan often enough! It does create a pretty loaf.

This loaf is more like a cake than it is a quick bread. It goes together like a cake, and has a texture somewhere in between a quick bread and a cake when it is done. It is dense and moist and, dare I say it  . . .  incredibly delicious!  Don't skip the glaze. It really adds to the pleasure of eating this cake. The cake itself isn't overly sweet, so that sweet vanilla glaze helps to balance out all of the spice nicely.

This is the kind of loaf cake that you will want to nibble on and enjoy along with a hot drink, lap blanket, and a cozy autumn read. It is a very cozy, comforting and delicious bake. Your house will smell amazing while it is in the oven. Trust me on this. Prepare to fall in love.

INGREDIENTS NEEDED

TO MAKE

VANILLA GLAZED SPICE LOAF

You will need a 9 X 5 X 3-inch loaf tin. Decorative or not. 

For the cake:

• 3/4 cup (150g) soft dark brown sugar
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) light olive or canola oil (Not extra virgin olive oil)
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/4 cups (160g) all-purpose plain flour

For the glaze:

• 1/2 cup (65g) icing sugar
• 1 TBS milk (or more as needed)
• 1/2 tsp vanilla paste or extract
• pinch of salt

 

You can use regular soft light brown sugar, but I love the rich molasses flavor of the dark. In the U.K. I would definitely use Muscovado sugar.

You can make your own buttermilk substitution very easily in one of two ways.

• One - Whisk together 1 TBS of lemon juice or white vinegar plus 1 cup (240ml) whole milk. Leave to clabber for five minutes.
• Two - Whisk together equal parts of full fat plain yogurt (or sour cream) and whole milk to give you the full measure of buttermilk required. Leave to clabber for five minutes.

I don't recommend using self-rising flour for this recipe as the amount of baking powder would be off. 

 

HOW TO MAKE

VANILLA GLAZED SPICE LOAF

This is a very simple cake to make and bake, requiring minimal effort.

1. Preheat your oven to 350*F/180*C/gas mark 4. Butter your loaf pan really well. If it is not nonstick, line with some baking paper, leaving an overhang for lifting out. (If you are using a decorative loaf tin you will not be able to line it with paper so make sure it is well greased.)
2. Whisk the brown sugar and eggs together for about a minute and then whisk in the buttermilk, oil, all of the spices and the salt. (Whisk together until smooth and emulsified.)
3. Whisk the flour and baking powder together to mix well. Add to the wet ingredients, whisking the dry in until they are well combined and smooth. (You will want the batter to be smooth and lump free.)
4. Pour into the prepared pan, smoothing over the top. Lightly bang on the counter to remove any air bubbles.
5. Bake in the preheated oven for 45 to 55 minutes until risen, golden and a toothpick inserted in the center comes out clean.
6. Tip out of the pan onto a wire rack to cool completely.
7. Whisk all of the glaze ingredients together until smooth and lump free, adding only enough milk to give you a glaze that is thick but will drip off a spoon. (It should be thick and yet thin enough to drop from a spoon easily.)
8. Spoon the glaze over the top of the cake and leave to set before serving.
9. Store any leftovers in an airtight container. This will keep for 4 to 5 days and will freeze beautifully without the glaze.

 

HINTS & TIPS

FOR BAKING SUCCESS

• Measure your ingredients accurately. For dry this means spooning them into a dry cup measure using a spoon and leveling them off with a straight edge. For wet this means using a dedicated wet ingredients measuring cup.
• I like to have all of my ingredients at room temperature before I start. This ensures an even bake. In order to do this, I will take everything out of the refrigerator about half an hour before I begin.
• You will want everything mixed together smoothly but not overmixed. Overmixing will toughen the batter.
• Make sure the loaf has completely cooled before applying the glaze.  A hot cake means the glaze will either soak completely into the cake or slide off altogether.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO BAKE THIS IN A LOAF PAN?

Not at all. It can also be baked in an 8-inch square pan or a 9-inch round cake tin.

 

For an 8-inch square pan, mix as per the recipe and spread in an 8-inch pan. Bake for 30 to 40 minutes. Double the glaze ingredients.

For a 9-inch round cake tin, mix as per the recipe and spread in the cake tin. Bake for 30 - 40 minutes. Double the glaze ingredients.

CAN THIS LOAF BE FROZEN?

It sure can be frozen! Do not glaze. Wrap tightly in plastic cling film and then pop into a zip lock baggie. It will keep for up to three months.

HOW DO I STORE THIS LOAF?

You can store it at room temperature in a dedicated cake tin, or wrapped in cling film at room temperature.

HOW LONG WILL THIS LOAF KEEP?

It will keep for four to five days, properly stored.

  

A FEW OTHER

SPICE CAKES TO FALL IN LOVE WITH

Do you love spice cakes as much as I do?  They just scream autumn to me. Here are a few other favorites!

SPICE CAKE WITH A SPICY MOCHA FROSTING - I love snack cakes, and this is one of the best. Not only is it one of my favorite spice cakes, but it has a ribbon of cream cheese filling running through the middle of it. It is a delicious nut studded spice cake with a fabulous old fashioned mocha icing. Prepare to fall in love!

APPLESAUCE SPICE CAKE - Moist and deliciously spiced, this is an 8-inch square snack cake, loaded with plenty of warm baking spice flavor.  An easy to make buttermilk cake. That and the applesauce ensure that this is a cake that always turns out moist, dense and delicious.  It is frosted with an optional brown sugar frosting!

 

  

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Yield: One 9 X 5 X3 inch loaf

Author: Marie Rayner

Vanilla Glazed Spice Loaf

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M

Nothing says autumn more like a delicious and moist cake spiced with all of the warm baking spices. This is a lovely cake with a sweet vanilla glaze. Perfect to enjoy with a hot drink, a glass of milk, or as a dessert.

Ingredients

For the cake:

• 3/4 cup (150g) soft dark brown sugar
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) light olive or canola oil (Not extra virgin olive oil)
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/4 cups (160g) all-purpose plain flour

For the glaze:

• 1/2 cup (65g) icing sugar
• 1 TBS milk (or more as needed)
• 1/2 tsp vanilla paste or extract
• pinch of salt

Instructions

1. Preheat your oven to 350*F/180*C/gas mark 4. Butter your loaf pan really well. If it is not nonstick, line with some baking paper, leaving an overhang for lifting out.
2. Whisk the brown sugar and eggs together for about a minute and then whisk in the buttermilk, oil, all of the spices and the salt. Whisk together until smooth and emulsified.
3. Whisk the flour and baking powder together to mix well. Add to the wet ingredients, whisking the dry in until they are well combined and smooth.
4. Pour into the prepared pan, smoothing over the top. Lightly bang on the counter to remove any air bubbles.
5. Bake in the preheated oven for 45 to 55 minutes until risen, golden and a toothpick inserted in the center comes out clean.
6. Tip out of the pan onto a wire rack to cool completely.
7. Whisk all of the glaze ingredients together until smooth and lump free, adding only enough milk to give you a glaze that is thick but will drip off a spoon.
8. Spoon the glaze over the top of the cake and leave to set before serving.
9. Store any leftovers in an airtight container. This will keep for 4 to 5 days and will freeze beautifully without the glaze.

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