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Orange Ginger Honey Cake

Moist, aromatic cake combining bright citrus, warming ginger, and natural honey sweetness, perfect for any special occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Contemporary
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup honey
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 orange zest from large oranges
  • 0.75 cup fresh orange juice
  • 0.5 cup buttermilk
Honey Glaze
  • 0.33 cup honey
  • 2 tbsp fresh orange juice
  • 1 tbsp butter
  • 1 pinch salt

Equipment

  • 9-inch round cake pan
  • Electric mixer
  • Wire cooling rack
  • Small saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, and cinnamon.
  3. Cream butter with sugar until light and fluffy, about 3-4 minutes using electric mixer.
  4. Beat in honey until smooth, then add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract and orange zest, mixing until evenly distributed.
  6. Combine orange juice and buttermilk in measuring cup, stirring gently to mix.
  7. Add flour mixture alternately with orange juice mixture, beginning and ending with flour.
  8. Pour batter into prepared pan and smooth top with spatula.
  9. Bake 45-50 minutes until toothpick inserted in center comes out with few moist crumbs.
  10. Prepare glaze by simmering honey, orange juice, butter, and salt for 2-3 minutes until thickened.
  11. Cool cake in pan 10 minutes, then turn out onto wire rack.
  12. Brush warm cake with honey glaze, allowing it to soak in completely.
  13. Allow cake to cool completely before slicing and serving.

Notes

Cake improves with time as flavors develop. Store covered at room temperature up to 1 week. Can be made 1-2 days ahead for best flavor development.