Starbucks Corporation is the leading roaster, retailer, and marketer of specialty coffee in North America In addition to a variety of coffees and coffee drinks, Starbucks shops also feature Tazo teas; pastries and other food items; and espresso machines, coffee brewers, and other assorted items. The company also sells many of these products via mail order and online at starbucks.com. It also wholesales its coffee to restaurants, businesses, education and healthcare institutions, hotels, and airlines. Through a joint venture with Pepsi-Cola Company, Starbucks bottles Frappuccino beverages and sells them through supermarkets and convenience and drugstores. Through a partnership with Kraft Foods, Inc., the company sells Starbucks whole bean and ground coffee into grocery, warehouse club, and mass merchandise stores. A third joint venture is with Dreyer's Grand Ice Cream. In addition, it distributes Starbucks premium coffee ice creams to U.S. supermarkets.

Logo

Logo

Search

Gingerbread Loaf



Gingerbread Loaf
Starbucks Copycat Recipe

Makes 1 loaf

Bread:
1 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 teaspoon ground cloves
1 cup white sugar
2 1/4 teaspoons ginger
1 teaspoon baking soda
1 teaspoon orange extract (optional)
1 cup applesauce

Frosting:
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
1/2 teaspoon orange extract

For Bread:  Preheat oven to 350 degrees. Grease and flour a 9-inch loaf pan, or even a square baking pan. In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside. In a  large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth. Pour the batter into a loaf pan.

Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky. (Be careful not to over bake, for this cake can dry out easily. Just remember that the toothpick shouldn't come out clean, but a little sticky).

For the frosting, beat the cream cheese until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar. Frost the cake when it is completely cooled. Decorate with chopped candied orange peel or candied ginger.

Note: This recipe tastes best the next day



No comments:

Post a Comment