Welsh Gingerbread Loaf With Candied Ginger

This recipe for a Welsh Gingerbread loaf is an old one. I picked it up during my culinary tour of Wales, and as you can see from the picture, it comes from an old vintage book. Among its pages, well loved recipes with a few kitchen stains. The kind of culinary treasure grandmother have stashed on a bookshelf.

There’s no reference to what year this book was made, but there is a little note at the top of the recipe that says it was the original gingerbread sold at old Welsh Fairs. In the spirit of the holiday season, I couldn’t wait to try it out!

Translating Measurements

Now, I confess, it took me a couple of tries. Here in the United States, we don’t measure things by the “gill,” and I had to do a bit of googling to discover our equivalent of demerara sugar (it’s brown sugar) and black treacle (it’s molasses). We also don’t have an Oven Control, Mark 3. So this was a fun experiment. 

Testing An Old Gingerbread Recipe

Thankfully, most of the measurements were by weight/ounces, so I only had one that was a bit tricky — a gill.  According to Wikipedia, “A gill or teacup is a unit of measurement for volume equal to a quarter of a pint. It is no longer in common use, except in regard to the volume of alcoholic spirits measures.” I also found a few references that said it was equivalent to a half cup, or five fluid ounces. So, I started with that measurement, but it ended up being a bit too moist. Then I cut it down the amount of milk and molasses.

Now, something else you’ll notice about the original Welsh gingerbread recipe pictured — there are no eggs and no ginger. No ginger in gingerbread seemed odd. The recipe did mention candied peel, and I assumed that was candied ginger. I added a bit of ground ginger to the recipe to give it more a ginger flavor and made a glaze sprinkled some candied ginger on top to make it more like a festive dessert.

Needless to say, this vintage cookbook required a lot of modern-day testing, including recipe testing by my friend Natalie at Kollee Media. The results were worth it! It’s a fluffy, flavorful gingerbread loaf that tastes like the holidays with every bite.

The History of Gingerbread and Its Welsh Roots

Gingerbread’s origins date back to medieval Europe, where it was crafted as both a delicacy and an art form. Spiced with ginger, cinnamon, and cloves, early gingerbread recipes were often shaped into intricate designs and used to celebrate holidays, festivals, and even political events. Over time, each region developed its own unique take on this spiced bread.

Wales, with its rich culinary heritage, embraced gingerbread as a sweet treat for festive occasions. Ginger’s warmth paired beautifully with the cold, damp winters of the Welsh countryside. Additionally, molasses—a key ingredient in gingerbread—was widely available thanks to Britain’s trade routes during the 17th and 18th centuries. Traditional Welsh gingerbread often featured a denser, more rustic texture compared to its counterparts, making it an enduring comfort food for generations.

How To Make A Gingerbread Loaf

This gingerbread loaf is inspired by the vintage recipe I discovered. While staying true to its Welsh roots, I’ve adapted it slightly to ensure perfect results in a modern kitchen. The addition of candied ginger and a touch of orange glaze gives it a festive twist, making it a delightful centerpiece for holiday gatherings.

Ingredients:

First, gather together the ingredients you’ll need:

• all-purpose flour
• ground ginger
• baking soda
• salt
• unsalted butter
• light brown sugar
• molasses
• eggs
• whole milk
• chopped candied ginger
• powdered sugar
• orange juice

How To Make A Welsh Gingerbread Loaf

Preheat the oven to 350 F. Grease and flour a 9×5 baking pan and set aside. In a medium mixing bowl, whisk together the flour, ginger, baking soda, and salt; set aside.

In a separate bowl, cream together the butter and brown sugar until smooth.

Add the molasses and mix well. Next, beat in the eggs.

Add in the flour mixture to the butter mixture until fully incorporated.

Add the milk and mix until smooth.

Fold in half the candied ginger, then transfer the batter to the prepared baking pan.

Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely.

Whisk together the powdered sugar and orange juice until smooth and desired consistency is reached.

Pour over the completely cooled cake and then top with remaining candied ginger pieces.

Serving and Storing

This Welsh gingerbread loaf is best enjoyed with a cup of tea or coffee. Its flavors deepen over time, making it even better the next day. Store the loaf in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

A Holiday Tradition

We hope baking this gingerbread loaf will become a holiday tradition in your home! Each slice feels like a warm hug (a Welsh cwtch!), reminiscent of Wales’ cozy tea rooms and its culinary history. If you’re looking for a unique yet timeless addition to your holiday baking, this recipe is a must-try.

More Holiday Recipes We Think You’ll Love

• Gingerbread Pancakes
• Coquito Tres Leches Cake
• Pumpkin Flan
• Orange Cranberry Loaf
• Orange Cranberry Muffins
• Holiday Sangria
• French Canadian Meat Pie
• Chocolate Peppermint Marshmallows

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