Description
This Orange Ginger Honey Cake is a moist, flavorful dessert that combines the natural sweetness of honey with the zesty brightness of fresh orange and the warming spice of ginger. Perfect for a cozy afternoon tea or a delightful end to any meal, this cake is simple to prepare and bakes to golden perfection with a tender crumb and a fragrant aroma.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 cup honey
- 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 thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer or whisk to cream the softened butter and sugar together until the mixture is light, fluffy, and pale in color, which creates a good texture for the cake.
- Add Honey: Mix in the honey well, ensuring it is evenly incorporated into the creamed butter and sugar.
- Incorporate Eggs and Flavorings: Beat in the eggs one at a time to maintain an even batter texture, then stir in the orange juice, freshly grated orange zest, and grated ginger to add moisture and vibrant flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly and prevent clumping in the batter.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Pour Batter into Pan: Transfer the batter to the prepared cake pan, spreading it evenly and smoothing the top for uniform baking.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick or cake tester inserted in 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 carefully remove it onto a wire rack to cool completely before slicing and serving.
Notes
- Use fresh ginger and orange zest for the best flavor impact.
- Make sure butter is softened but not melted for proper creaming.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Adding a light glaze made from powdered sugar and orange juice pairs beautifully with this cake.
