Ingredients
- 120 g unsalted butter at room temperature
- Zest from 1 orange
- 170 g brown sugar
- 2 eggs
- 30 g vegetable oil
- ½ tsp vanilla extract or essence
- 2 tbsp honey
- 120 g milk
- 2½ tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp salt
- 210 g all purpose flour
- 2 tsp baking powder
- 100 g pecans toasted and chopped
For the frosting
- 100 g cream cheese
- 4½ tbsp icing sugar
- 1½ tbsp whipping cream
Instructions
- Whisk the butter, sugar and zest until you get a nice and fluffy mix.
- Add the eggs and whisk together
- Add the vanilla essence, vegetable oil, milk and honey and whisk together.
- Add the dry ingredients and mix using a spatula.
- Finish by mixing in the pecans.
- Butter and flour your 22x11cm / 9x4in pan and put the mix inside.
- Bake at the centre of a pre-heated oven at 180°C/350°F for 1hour or until you put a knife or skewer down the center and it comes out clean. Check at 45min and if it's too golden on top, cover with tin foil.
- Unmould and let it cool down to room temperature before spreading the frosting on top.
For the frosting
- Mix everything in a bowl until it comes together. Spread on the loaf.
- I also sprinkled on top extra chopped pecans, a few gold and silver sprinkles and placed rosemary pine trees.
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