Description
This Orange Ginger Honey Cake is a delightful blend of citrus and warm spices, perfectly sweetened with honey. Moist and fragrant, it makes an ideal dessert or afternoon treat, combining fresh orange juice and zest with aromatic ginger to create a unique and balanced flavor profile.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 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
Instructions
- Preheat and prepare pan. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking and ensure even baking.
- Cream butter and sugar. In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add honey. Mix the honey into the creamed butter and sugar until fully combined, adding natural sweetness and moisture to the batter.
- Incorporate eggs and flavorings. Beat in the eggs one at a time for even blending, then stir in the orange juice, grated orange zest, and fresh ginger to infuse the batter with bright citrus and spicy notes.
- Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix dry and wet ingredients. Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Prepare for baking. Pour the batter into the prepared cake pan and smooth the top with a spatula for even rising.
- Bake the cake. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake. Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before serving to maintain texture and flavor.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix once the dry ingredients are added to keep the cake light and fluffy.
- Fresh grated ginger adds the best flavor; however, ground ginger can be substituted at about 1 teaspoon.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a light glaze or whipped cream if desired.
