Honey Orange Ginger Cakes (Print Version)
# Ingredients:
→ Dry Mix
01 -
1/4 teaspoon ground cinnamon (optional)
02 -
1/2 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1/2 teaspoon ground ginger (or freshly grated ginger)
06 -
1 cup plain flour
→ Liquid Mix
07 -
1/4 cup orange juice (squeezed fresh)
08 -
1 teaspoon vanilla extract
09 -
2 large eggs
10 -
1/4 cup natural honey
11 -
1/4 cup vegetable oil (or butter, melted)
12 -
1 tablespoon grated orange zest
13 -
1 tablespoon fresh ginger (optional for extra kick)
# Instructions:
01 -
Set your oven to 350°F (175°C) and get those pans ready. Grease and flour them or pop in some parchment for easy cake removal.
02 -
In a medium mixing bowl, toss together the flour, salt, cinnamon (if you're using it), baking soda, baking powder, and ginger. Put it aside for later.
03 -
In another bowl, mix up the honey, orange zest, orange juice, eggs, vanilla, and your oil (or melted butter) until it's all smooth. Add grated ginger now if you like a spicy kick.
04 -
Slowly pour the wet mixture into the bowl with the dry stuff. Gently stir it just until they’re combined. Don’t overdo it, or the texture might turn a bit heavy.
05 -
Evenly pour your batter into the greased pans. To help the batter level out, tap the pans lightly on the counter.
06 -
Put the pans in the oven and bake for 40-50 minutes. You'll know they're done when a toothpick poked into the middle comes out clean. The tops should turn golden and feel soft yet firm when pressed.
07 -
Take the cakes out of the oven and let them sit in the pans for 10 minutes. Afterward, move them to a wire rack till they cool completely.
# Notes:
01 -
Freshly squeezed orange juice and zest deliver the best taste.
02 -
A single large cake (8-inch round or 9x5-inch loaf pan) works too—just bake it longer.
03 -
Want it extra gingery? Use both types: ground and fresh.
04 -
Store the cakes in a sealed container for 2-3 days, or freeze them up to 3 months.
05 -
Serve with a dust of powdered sugar, cream cheese frosting, or a light orange glaze.