Description
This Orange Ginger Honey Cake is a moist, flavorful dessert that perfectly balances the natural sweetness of honey with the vibrant zing of fresh orange and ginger. It’s a simple yet elegant cake, ideal for any occasion where you want to impress with a homemade treat that packs a zesty punch.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup honey
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup orange juice
- 1 tablespoon grated orange zest
- 1 tablespoon grated fresh ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to ensure the cake does not stick after baking.
- Cream Butter and Sugar: In a large bowl, use a mixer or spoon to cream the softened butter and sugar together until the mixture is light and fluffy. This creates an airy texture in your cake.
- Add Honey: Incorporate the honey into the creamed mixture and mix thoroughly to blend its rich sweetness evenly throughout the batter.
- Mix Wet Ingredients: Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then stir in the orange juice, grated orange zest, and fresh grated ginger, which give the cake its distinctive zesty and spicy flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are well combined and aerated.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently just until the flour disappears to keep the cake tender and avoid overworking the batter.
- Pour Batter: Pour the finished batter into the prepared cake pan and smooth the surface with a spatula for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center — it should come out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely before serving or frosting.
Notes
- Use fresh grated ginger for the best flavor intensity; pre-ground ginger won’t provide the same freshness.
- Make sure the butter is softened to room temperature to cream properly with the sugar.
- Do not overmix the batter once the dry ingredients are added to prevent a dense cake.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute butter with a plant-based alternative.
