Description

Orange Ginger Honey Cakes are moist, flavorful treats that perfectly combine the bright citrusy flavor of orange with the warm spice of ginger and the natural sweetness of honey. These little cakes are tender and fragrant, making them ideal for an afternoon snack, dessert, or even as a breakfast treat. The balance of sweetness and spice, along with the soft, spongy texture, makes these cakes irresistible.

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup honey

1/4 cup brown sugar

2 large eggs

1/2 cup fresh orange juice (about 1 orange)

Zest of 1 orange

1 teaspoon vanilla extract

1/4 cup buttermilk (or milk with a splash of vinegar as a substitute)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line with parchment paper 8-10 muffin cups or a mini cake pan, depending on your preferred shape for the cakes.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sweeteners: In a large mixing bowl, beat the softened butter, honey, and brown sugar together until light and fluffy. This will take about 3-4 minutes with a hand mixer or stand mixer. Scrape down the sides of the bowl to ensure even mixing.
Add the Eggs and Wet Ingredients: Add the eggs one at a time, beating well after each addition. Stir in the orange juice, orange zest, and vanilla extract.
Mix in the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the cakes light and fluffy. Add the buttermilk (or milk and vinegar mixture) and stir until smooth. The batter should be thick but pourable.
Fill the Muffin Tins or Cake Pan: Divide the batter evenly among the muffin cups or spoon it into your mini cake pan. If using a muffin tin, fill each cup about 3/4 full.
Bake the Cakes: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cake comes out clean. If you’re baking a larger cake, you may need to bake for 25-30 minutes. Keep an eye on them as baking times can vary.
Cool and Serve: Let the cakes cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. Serve the cakes as-is, or dust with powdered sugar for an elegant touch. These cakes are perfect on their own or served with a dollop of whipped cream or a drizzle of extra honey.

Notes

Add Nuts: Stir in chopped walnuts, almonds, or pecans for extra texture and flavor. You can fold them into the batter before baking.

Add Dried Fruit: Add raisins, dried cranberries, or chopped dried apricots for a chewy, fruity addition.

Make it Vegan: Substitute the butter with a vegan butter alternative and use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) to make this recipe vegan.

Frost the Cakes: For an indulgent treat, top the cooled cakes with a light cream cheese frosting or an orange glaze. Simply mix powdered sugar, orange juice, and a bit of zest for a sweet and tangy glaze.

Prep Time: 15 minutes
Cook Time: 18-22 minutes (depending on size)
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 180
Sugar: 18g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg