Czech Honey-Spice Gingerbread Loaf

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Pernik is a beloved Czech spiced gingerbread loaf scented with honey, ginger, and warm holiday spices. This soft, aromatic cake is incredibly moist and gets even better the day after baking, making it a staple of Czech home kitchens year-round.

Nutrition Facts

Per serving (estimated)

• 315 kcalCalories
• 10 gFat
• 6 gSaturated Fat
• 55 gCarbs
• 1 gFiber
• 32 gSugar
• 5 gProtein
• 210 mgSodium
• 110 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the dry mix

• 2 1/2 cups (320 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground cloves
• 1/2 tsp ground allspice
• 1 tsp anise seeds (optional, traditional)

For the batter

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (110 g) packed dark brown sugar
• 3/4 cup (255 g) buckwheat or wildflower honey
• 2 large eggs, room temperature
• 1/2 cup (120 ml) buttermilk or whole milk
• 1 tsp vanilla extract

For the lemon glaze

• 1/2 cup (60 g) powdered sugar
• 1 1/2 tbsp milk
• 1 tsp fresh lemon juice
• 1/4 tsp vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides for easy lifting.
2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, allspice, and anise seeds if using; set aside.
3. In a large bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the honey, then the eggs one at a time, followed by the vanilla, scraping the bowl as needed.
4. Add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry mix. Mix on low just until no streaks of flour remain; do not overmix.
5. Pour the thick batter into the prepared pan, smooth the top with a spatula, and tap the pan firmly on the counter to release air bubbles.
6. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs. If the top browns too quickly, tent loosely with foil after 35 minutes.
7. Cool the loaf in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely, about 1 hour.
8. Whisk the glaze ingredients together until smooth and pourable. Drizzle over the cooled loaf, letting it drip naturally down the sides.
9. Let the glaze set for 20 minutes before slicing with a serrated knife. Serve with coffee or tea.

Cook’s Notes

• Wrap the cooled loaf tightly in plastic once fully cooled; the flavor deepens and the crumb becomes even moister after 24 hours.
• For a stronger spice profile, add 1/4 tsp finely ground black pepper, a classic touch in traditional Czech pernik.
• Use a dark, aromatic honey like buckwheat or chestnut for the deepest flavor; lighter honeys produce a milder loaf.
• Brush the warm loaf with 2 tablespoons of warm honey mixed with 1 tablespoon of water for an extra-glossy, sticky finish.
• Stored wrapped at room temperature, the loaf keeps well for 5 to 6 days and freezes beautifully for up to 2 months.

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