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Polish Gingerbread or Spice Cake Recipe - Piernik


Polish Chocolate-Covered Gingerbread Cake - Piernik

Polish Chocolate-Covered Gingerbread Cake - Piernik

© Barbara Rolek licensed to About.com, Inc.
Polish piernik spice cake recipes can vary widely from town to town. Some are light, others dark. Some have dried fruits and nuts, some are cut into layers and iced with chocolate. This recipe is for a dark, moist "gingerbread."

Makes 2 large loaves of dark Polish Piernik or Spice Cake

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes


  • 1 cup dark honey
  • 1 cup strong coffee
  • 8 ounces (2 sticks) unsalted butter
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 3 teaspoons baking powder
  • 4 cups all-purpose flour


  1. In a small saucepan, combine honey, coffee, butter and spices. Bring to a boil and remove from heat. Let cool to warm.

  2. Heat oven to 350 degrees. Coat 2 large or 3 medium loaf pans with cooking spray.

  3. In a large bowl, combine eggs, brown sugar and baking powder. Slowly add the warm liquid, beating constantly at low speed. Add the flour and mix thoroughly.

  4. Pour the mixture into the prepared pans and bake 45 to 55 minutes or until toothpick has only a few crumbs clinging to it. Let cakes cool in pan for 15 minutes and then turn out onto a wire rack to cool completely.

  5. This cake keeps exceptionally well and can be dusted with confectioners' sugar or glazed with chocolate at serving time.
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